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Honey-Roasted Carrots


  • 2 pounds baby carrots with tops

  • 2 teaspoons olive oil

  • 3 tablespoons butter, divided

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 shallot, finely chopped

  • 2 tablespoons bourbon

  • 2 tablespoons honey

  • 1 tablespoon chicken broth or water

  • 1/2 teaspoon chopped fresh thyme.

  • Preparation:1. Place a small roasting pan in oven. Preheat oven and pan to 500°.2. Cut tops from carrots, leaving 1 inch of greenery on each carrot.3. Stir together olive oil and 1 Tbsp. butter in preheated pan. Add carrots, salt, and pepper; toss to coat. Bake 10 minutes.4. Meanwhile, melt remaining 2 Tbsp. butter in a small saucepan over medium-high heat. Add shallot; sauté 1 minute. Remove from heat, and stir in bourbon and next 2 ingredients. Return to heat, and bring to a boil, stirring occasionally. Reduce heat to medium, and cook 5 minutes or until mixture is syrupy.5. Drizzle syrup over carrots; toss to coat. Bake 5 to 7 more minutes or until carrots are crisp-tender. Transfer to a serving dish, and sprinkle with thyme.

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