Honey Roasted Carrots
You can use harvested carrots out of the garden or choose some at the grocery. The baby carrots will sometimes be labeled as 'French'. Look for bundles that are similar in size. If they are all large diameter, consider peeling them and cutting them in half lengthwise. And I'm pretty sure everybody knows, but those carrots in a bag that are usually marketed as 'baby' carrots are, in fact, full-sized carrots that have been milled down. That's not the kind you want. You want the tender, young carrots.
Editing to add: Darryl loved these. He decided he never wants carrots any other way! *grins*
2 pounds baby carrots
2 tsp olive oil
5 TBSP butter, divided
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 shallot, finely chopped
2 TBSP apple juice
2 TBSP honey
1 TBSP chicken broth or water
1/2 tsp chopped fresh thyme
Place a small roasting pan in oven. Preheat oven and pan to 450°. Cut tops from carrots and cut carrots into bite-sized pieces. Stir together olive oil and 3 Tbsp. butter in preheated pan. Add carrots, salt, and pepper; toss to coat. Bake 8-10 minutes.
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 apple juice 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. Drizzle syrup over carrots; toss to coat. Bake 5 to 7 more minutes or until carrots are tender. Transfer to a serving dish, and sprinkle with thyme.
Related recipes:
* Carrot Pecan Casserole
* Apricot Glazed Carrots
* Carrot Apple Soup
Editing to add: Darryl loved these. He decided he never wants carrots any other way! *grins*
2 pounds baby carrots
2 tsp olive oil
5 TBSP butter, divided
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 shallot, finely chopped
2 TBSP apple juice
2 TBSP honey
1 TBSP chicken broth or water
1/2 tsp chopped fresh thyme
Place a small roasting pan in oven. Preheat oven and pan to 450°. Cut tops from carrots and cut carrots into bite-sized pieces. Stir together olive oil and 3 Tbsp. butter in preheated pan. Add carrots, salt, and pepper; toss to coat. Bake 8-10 minutes.
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 apple juice 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. Drizzle syrup over carrots; toss to coat. Bake 5 to 7 more minutes or until carrots are tender. Transfer to a serving dish, and sprinkle with thyme.
Related recipes:
* Carrot Pecan Casserole
* Apricot Glazed Carrots
* Carrot Apple Soup