Honey-Roasted Carrots

Honey-Roasted Carrots

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    pounds baby carrots with tops

  • 2

    teaspoons olive oil

  • 3

    tablespoons butter, divided

  • ½

    teaspoon kosher salt

  • ¼

    teaspoon freshly ground black pepper

  • 1

    shallot, finely chopped

  • 2

    tablespoons bourbon

  • 2

    tablespoons honey

  • 1

    tablespoon chicken broth or water

  • ½

    teaspoon chopped fresh thyme

Directions

1. Place a small roasting pan in oven. Preheat oven and pan to 500°. 2. Cut tops from carrots, leaving 1 inch of greenery on each carrot. 3. Stir together olive oil and 1 Tbsp. butter in preheated pan. Add carrots, salt, and pepper; toss to coat. Bake 10 minutes. 4. Meanwhile, melt remaining 2 Tbsp. butter in a small saucepan over medium-high heat. Add shallot; sauté 1 minute. Remove from heat, and stir in bourbon and next 2 ingredients. Return to heat, and bring to a boil, stirring occasionally. Reduce heat to medium, and cook 5 minutes or until mixture is syrupy. 5. Drizzle syrup over carrots; toss to coat. Bake 5 to 7 more minutes or until carrots are crisp-tender. Transfer to a serving dish, and sprinkle with thyme.


Nutrition

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