Rosemary Roasted Baby Carrots with Honey Brown Butter

By Nicole Franzen • October 13, 2010 • 1 Comments

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Serves 2

Rinse and trim the greens off the top of the carrots. Preheat the oven to 350 degrees. I like to leave the ends a bit rustic, it looks nice on the plate as appose to cutting the end off with a knife. Lay carrots out flat on a sheet pan. Drizzle with a enough olive oil to coat and some sea salt. Roughly chop a sprig of fresh rosemary and toss with the carrots. Place in the oven for 20-30 minutes. Depending on their thickness and how charred you prefer them. I found 25 minutes was plenty of time for the carrots to be tender and a nice carmelazation. In a small saute pan on low-medium heat add a tablespoon of butter and a teaspoon of honey. Cook until it turns slightly brown and pour over the roasted carrots. Delicious :) A perfect easy side dish for any of the fall occasions.