Garlic Butter Roasted Carrots are caramelized carrots with slightly crisp edges in a garlic honey butter sauce.
Course: Side Dish
Keyword: Roasted Carrots
2lbscarrots, peeled and then halved or quartered lengthwise
5cloves garlic, minced
1teaspoonSriracha hot sauce
1/2teaspoonfreshly ground black pepper
3tablespoonsfresh parsley, minced
Preheat the oven to 425°F. Place the carrots on a large sheet pan.
Melt the butter in a small saucepan over medium heat. Whisk in the honey, garlic, Sriracha, salt, and pepper. Bring the mixture to a boil and cook for 1 minute. Pour the buttery sauce over the carrots and toss to coat evenly.
Roast the carrots for 15-20 minutes, or until the carrots are fork tender. Turn the oven to broil and broil the carrots for 2-3 minutes, or until the edges of the carrots are lightly charred.
Transfer the carrots to a serving dish and drizzle any remaining sauce from the pan over the carrots. Sprinkle parsley over the carrots before servings.
Regarding the tiny amount of Sriracha in this recipe - it is there to add a depth of flavor. There is no heat at all to this recipe as written. HOWEVER, if you are like my crew and enjoy a bit of heat with pretty much everything? Add as much as you like! We tripled the hot sauce and my guys loved it.