Ingredients
- 2 lbs carrots - washed and peeled
- ⅓ cup unsalted butter
- 4 garlic cloves - minced
- 2 tablespoon honey
- 1 tablespoon brown sugar
- ½ teaspoon salt - or to taste
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil for easier clean up (NOTE: the honey will be sticky and hard to clean from the baking sheet – so be sure to cover it!)
- Wash and peel 2 lbs carrots. Chop each one diagonally into 2″ pieces.
- In a frying pan over medium high heat, add ⅓ cup salted butter and 4 minced garlic cloves. Once butter has melted, cook garlic for 1 minute.
- Remove the pan from heat, then stir in 2 tablespoon honey, 1 tablespoon brown sugar, ½ teaspoon salt and ¼ teaspoon ground black pepper.
- Add the 2 lbs chopped carrots to the frying pan and coat evenly with the honey butter mixture.
- Pour the carrots onto the prepared baking sheet and spread them into a single layer. Bake for 20-22 minutes until carrots are soft when poked with a fork. Scoop carrots and leftover sauce in the pan into a dish to serve.
Nutrition Info
Calories: 184kcal | Carbohydrates: 23g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 301mg | Potassium: 502mg | Fiber: 4g | Sugar: 15g | Vitamin A: 25575IU | Vitamin C: 10mg | Calcium: 59mg | Iron: 1mg
The nutritional information provided is an estimate and is per serving.
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