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Honey Roasted Carrots Recipe

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This recipe for Honey Roasted Carrots is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. baby carrots with tops
2 tsp. olive oil
3 T. butter, divided
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
1 shallot, finely chopped
2 T. bourbon (or apple juice)
2 T. honey
1 T. chicken broth or water
½ tsp. chopped fresh thyme
Directions:
Directions:
1. Place a small roasting pan in oven. Preheat oven and pan to 500º.
2. Cut tops from carrots, leaving 1 inch of greenery on each carrot.
3. Stir together olive oil and 1 T. butter in preheated pan. Add carrots, salt, and pepper; toss to coat. Bake 10 minutes.
4. Meanwhile, melt remaining 2 T. butter in a small saucepan over medium-high heat. Add shallot; saute 1 minute. Remove from heat, and stir in bourbon 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.
5. Drizzle syrup over carrots; toss to coat. Bake 5 to 7 more minutes or until carrots are crisp-tender. Transfer to a serving dish, and sprinkle with thyme.
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Substitute apple juice for bourbon, if you prefer. Look for bunches of carrots that are all about the same size so they'll cook evenly. If some are too big-or if you can't find real (sometimes labeled French) baby carrots-just peel the bigger ones and halve them lengthwise before roasting.

 

 

 

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