- 1 lb carrots diagonally cut into about 2 to 3-inch pieces
- 3 Tbsp butter
- 4 garlic cloves minced
- 1 Tbsp honey
- 1/8 tsp salt
- 1/8 tsp fresh ground pepper
- chopped fresh parsley for garnish
- Preheat oven to 425F.
Grease a rimmed baking sheet with cooking spray and set aside.
Cut up the carrots and set aside.
Melt butter over medium-heat in a large nonstick skillet.
Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. DO NOT burn the garlic.
Remove from heat and stir in the honey; stir until thoroughly combined.
Toss the carrots with the prepared sauce either in the skillet, or pour the sauce over the carrots in a mixing bowl. Season with salt and pepper, and mix until well combined.
Transfer carrots to previously prepared baking sheet.
Arrange in one layer and bake for 22 to 25 minutes, or until carrots are browned and tender.
Remove from oven and transfer to a serving plate.
Taste for seasonings and adjust accordingly.
Garnish with fresh chopped parsley.
Source: Diethood-revised by Cindy Bevans