Wednesday, April 4, 2012

Honey Roasted Carrots

I'm always looking for a quick and simple way to get vegetables on the dinner table. You can only eat frozen peas so many times before you need to switch things up. The need for speed combined with a crisper crammed with baby carrots resulted in today's tasty side dish.

You might have seen these Honey Roasted Carrots peaking out from behind my Chicken Packets last week. Next time you're looking for a fast veggie, give them a whirl. I think you'll enjoy them as much as we did.

Honey Roasted Carrots
Serves: 4

2 cups baby carrots (or regular carrots cut into pieces)
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon finely minced crystallized ginger
Salt and pepper

Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper for easy clean up. Toss carrots, butter, honey, and ginger together on the baking sheet. Season to taste with salt and pepper. Roast in the preheated oven for 40-50 minutes, until carrots are golden and crisp-tender.

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