Garlic Butter Roasted Carrots

Flip it!


* 2 lbs carrots, peeled and then halved or quartered lengthwise

* 1/3 cup butter

* 3 tablespoons honey

* 5 cloves garlic, minced

* 1 teaspoon Sriracha hot sauce

* 3/4 teaspoon kosher salt

* 1/2 teaspoon freshly ground black pepper

* 3 tablespoons fresh 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.