Garlic Butter Roasted Carrots
- 2 pounds carrots, diagonally cut into about 2 to 3-inch pieces
- 5 tablespoons butter
- 4 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- chopped fresh parsley, for garnish
Preheat oven to 425F.
Grease a baking sheet with cooking spray; set aside.
Cut up the carrots and set aside.
Melt butter over medium-heat in a large nonstick skillet or pan.
Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. DO NOT burn the garlic.
Toss the carrots with the garlic butter either in the pan or pour the butter over them in a mixing bowl. Toss until well combined.
Transfer carrots to previously prepared baking sheet.
Arrange in one layer and bake for 22 to 30 minutes, or until carrots are tender.
Remove from oven and transfer to a serving plate.
Taste for seasoning and adjust accordingly.
Garnish with fresh chopped parsley.