Wednesday, February 24, 2016

Garlic Butter Roasted Carrots

I love garlic. Like, a lot. I also LOVE butter. REAL butter. So, a recipe that combines BOTH butter and garlic is a heavenly dish for me!
 Which is why I love these roasted carrots....ahhhhh :)

This is also a VERY easy recipe. Three ingredients to be exact!
Well, if you don't count the sea salt and pepper :)

 These carrots are also a great side dish for any kind of protein entrĂ©e, but a favorite of mine is salmon :)
In fact, you could even rub some of this buttery garlic mixture over some salmon filets {along with sea salt and pepper} and place it on the same baking sheet to cook for about 15 minutes or until salmon is flaky.

Ingredients: {servings ~4}
  • 2 lbs carrots, peeled, cut length wise and then chopped {about 3 inch sized pieces}
  • 4 Tbsp real butter {kerry gold Irish butter}
  • 3-4 garlic cloves, minced
  • sea salt and pepper to taste
Set oven to 425 degrees fahrenheit. Line a baking sheet with foil or parchment paper. Place the cut carrots in a medium sized bowl. In a saucepan over medium heat, melt butter until completely melted and then add the garlic. Stir garlic for a couple of minutes until it starts to brown and then take off stove. Pour butter garlic mixture over the carrots and then stir to combine all ingredients. Evenly spread out on the lined baking sheet and place in oven for 30 minutes or until carrots start to char a little. Stir carrots around about halfway through baking. Serve!