Featured Recipe
Roasted Carrots with Brown Butter, Garlic & Honey
Ingredients
2 LBS BABY CARROTS - 2000693
1 STICK BUTTER - 1545664
3 TBL HONEY - 0516013
2 TSP CHOPPED GARLIC - 2004001
2 TBL CHOPPED PARSLEY - VP
SALT & PEPPER TO TASTE
Instructions
- PREHEAT OVEN TO 425 DEGREES
- IN A MEDIUM SAUCEPAN ADD BUTTER & COOK OVER MEDIUM HIGH HEAT
- CONTINUE TO WHISK FOR A FEW MINUTES UNTIL THE BUTTER STARTS TO BECOME FROTHY & BROWN
- ADD HONEY & GARLIC THEN REMOVE FROM HEAT
- PUT CARROTS IN A LARGE MIXING BOWL & DRIZZLE WITH BUTTER SAUCE, TOSS UNTIL COATED
- SPREAD EVENLY ON A SHEET PAN & BAKE FOR 15-20 MINUTES OR UNTIL CARROTS ARE TENDER
- TRANSFER TO A SERVING DISH & SPRINKLE WITH PARSLEY