I have figured out a crucial component to this clean-eating business: you can slather just about anything with garlic and butter, and it'll be fantastic. These carrots are no exception.
They hit all our nutritional requirements (veggies + fats), so that's a big win. Minimal ingredients and a mostly hands-off preparation leave you plenty of time to focus on, say, your main course, or another side dish.
But can we get back to how amazing these taste? I made them while B was traveling one week so I could photograph them for this post, and I wound up eating about half the pan, straight off of the pan, at about 4:00 in the afternoon - burnt fingers and tongue and all. Totes worth it. They are definitely best hot, although they do reheat well for leftovers.
All in all, a major win for a side dish, and they're quickly becoming a staple in our recipe rotation. I cannot get enough of these carrots. Want to try for yourself? Let me know what you think!
E & B
garlic-butter roasted carrotsAn easy, crowd-pleasing side dish.
2 pounds carrots, cut into sticks
5 tablespoons butter (or more)
4 garlic cloves, minced (we use way more)
salt and pepper to taste
Preheat oven to 425.
Grease a baking sheet with cooking spray; set aside.
Cut up carrots and set aside.
Melt butter in a large pot. Add garlic and cook for 3 minutes, or until lightly browned, stirring frequently.
Toss the carrots with the garlic butter in the pot until well combined.
Pour carrots in a single layer on the baking sheer.
Sprinkle liberally with salt and pepper
Bake for 25 minutes or so, until the carrots are tender.
Recipe from Diethood.