Honey-Garlic Butter Roasted Carrots

1. 1

   Arrange a rack in the middle of the oven and heat to 425°F.

2. 2

   Place 2 pounds peeled and cut carrots on a rimmed baking sheet; set aside.

3. 3

   Melt 3 tablespoons unsalted butter in a small saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter has a nutty aroma and is a golden-tan color, about 3 minutes. Add 3 cloves minced garlic cloves and continue to cook, swirling occasionally, until the butter is toasty-brown, about 30 seconds more. Remove from the heat, add 1 1/2 tablespoons honey, and whisk to combine.

   3 min
4. 4

   Drizzle half the brown butter sauce over the carrots and toss to coat. Sprinkle with 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper and toss to coat again. Spread the carrots into an even layer.

5. 5

   Roast 15 minutes. Flip the carrots, then roast until the carrots are tender and the edges are charred and crispy, 15 to 20 minutes more.

   15 min
6. 6

   Transfer to a serving bowl. Drizzle the remaining half of the brown butter sauce over the carrots, add 2 tablespoons coarsely chopped fresh parsley, and toss to combine. Finish with a generous pinch of flaky sea salt, if using. Serve immediately.

Recipe Notes

1. 7

   Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.