Elizabeth Hughes

By bjlazyl

Ingredients

• 1 pound baby globe or plain baby carrots, scrubbed and peeled with 1/2 to 1 inch of stem left on end (see picture above)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 1 tablespoon honey
• 1 teaspoon Sriracha
• Kosher salt to taste
• Chopped flat leaf parsley for garnish (optional)

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from virtuallyhomemade.com

Preparation

Step 1

These beautiful roasted baby carrots are glazed with honey,
butter and a touch of Sriracha for just a hint of spice. They would make the
perfect side dish for your Easter brunch or dinner.


Cooking Directions

Preheat oven to 400 degrees F.

If using globe carrots, cut in half lengthwise. Place carrots on a baking sheet and toss with olive oil.

Roast for 10 minutes, and then stir the carrots. Roast for another 10 minutes until the carrots are lightly brown and tender.

While the carrots are roasting, melt butter in a small microwave safe dish for about 20 seconds. Whisk in honey and Sriracha until emulsified.

Remove carrots from oven and drizzle with the honey glaze. Toss the carrots and add salt to taste and garnish with parsley if desired. Serve warm.

Stir Fry

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