2 pounds carrots, diagonally cut into about 2 to 3inch pieces (I used a bag of baby carrots)
5 tablespoons butter
4 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
chopped fresh parsley, for garnish
Preheat oven to 425F. Grease a baking sheet with cooking spray; set aside. Melt butter over medium heat in a large nonstick skillet or pan. Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. DO NOT burn the garlic. Toss the carrots with the garlic butter either in the pan or pour the butter over them in a mixing bowl. Transfer carrots to baking sheet.
Arrange in one layer and bake for 22 to 30 minutes, or until carrots are tender. Garnish with fresh chopped parsley and serve.
I served these last night with pork roast and baked potatoes. They were just the right amount of garlicy goodness.