| Great paired with other garlic dishes (such as steak with a garlic butter, etc) | |
| 2 pounds | Baby Carrots (or standard carrots that have been washed and/or peeled and cut) |
| 1/3 cup | Butter |
| 3 Tblspn | Honey |
| 4 cloves | Garlic, minced |
| 1/4 tsp | Salt (plus or minus to taste) |
| 1/4 tsp | Pepper (plus or minus to taste) |
| 2 Tblspn | Parsley (chopped) [Optional] |
| Directions: |
1) Prepare carrots as desired (steamed, boiled, etc) - could also be roasted, if roasting prepare the glaze and use half the glaze to coat the carrots prior to roasting. Roast at 425 for 20-30 minutes. 2) In a pot over medium heat, melt butter. 3) Add honey and cook, while stirring, until melted and mixed together. 4) Add Garlic, cook for 30 seconds. 5) Add carrots and cook for 2-5 minutes, allowing the glaze to thicken. 6) Serve garnished with Parsley, if desired. |
| Notes: | Original recipe from Cafe Delites (cafedelites.com). |