My daughter and I made this easy side today, to go with our rich ravioli. It literally took no time to throw together, and I see us making this often.
Today we used honey and garlic and butter. Tomorrow I’d love to try maple and balsamic. The sweetness of the carrots were so great. Loved it.
Honey Garlic Roasted Carrots
(Original Recipe from The Kitchn)
1 kilo carrots, peeled and cut lengthwise
3 tbsp butter
5-6 cloves minced garlic
1 1/2 tbsp honey
1 tsp salt
1 tsp pepper
Flaky sea salt, to serve
Preheat oven to 220 deg C.
Melt the butter in a saucepan. Continue cooking until slightly tan in colour, about 3 minutes. Add the garlic and continue to cook for a further minute. The butter will now be a brown.
Remove from heat and stir in the honey.
Pour half the mixture over the carrots in a rimmed baking sheet, and combine until the carrots are coated. Sprinkle with the salt and pepper and toss to coat.
Roast the carrots in the oven for 15 minutes. Flip the carrots over and roast for a further 15-20 minutes, until charred, tender and crispy.
Transfer to a serving bowl and drizzle the remaining butter mixture and toss to mix. Sprinkle a generous pinch of the flaky sea salt on the carrots and serve warm.
I’m sure this would taste great with parsnips and beets too. Mmm.
We ate it with our stuffed ravioli …