Tuesday, October 11, 2016

Garlic Butter Roasted Carrots

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.  

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