Roasted Carrots

By Dglmedia

Paula Deen Magazine

Ingredients

• 3 cups apple juice
• 3 tablespoons butter
• 2 tablespoons honey
• 5 pounds carrots, peeled and cut into 1/2-inch pieces
• 1 pound cipollini onions, blanched, skins removed, and halved
• 1 1/2 teaspoons salt
• Garnish: fresh parsley leaves

Details

Servings 10

Preparation

Step 1

1.In a medium saucepan, bring apple juice to a boil over medium-high heat. Reduce heat, and simmer for 25 to 30 minutes, or until reduced to 3/4 cup. Remove from heat; stir in butter and honey.
2.Preheat oven to 425˚. Line a rimmed baking sheet with heavy-duty aluminum foil.
3.Place carrots and onions in a single layer on prepared baking sheet. Pour apple juice mixture evenly over carrots. Bake for 45 minutes, or until tender and browned. Sprinkle with salt before serving. Garnish with fresh parsley leaves, if desired.

Makes 10 - 12 servings

Note: Cipollini onions, noted for their small, flat shape and sweet flavor, are found in many specialty food stores. If cipollini onions are not available, pearl onions can be substituted.