Ingredients
Scale
- 1 lb Fresh Carrots, peeled and cut into large chunks
- 2 Tablespoons Butter
- 2 teaspoons Brown sugar
- 2 Tablespoons Chicken stock
- 1 Tablespoon Freshly Chopped parsley
- 1 Tablespoon Honey
Instructions
- Preheat the oven to 400°F.
- Wash, peel and cut the carrots into large chunks. Set aside.
- Melt the butter in a small saucepan and then add the brown sugar, parsley and chicken stock. Take the pan off the heat and stir in the honey until smooth.
- Place the carrots in a Dutch oven or cast iron skillet. Pour the melted butter over them and stir to coat.
- Place the pot on the middle rack and roast for 25-30 minutes or until just fork tender.
- Place the carrots on a serving dish and spoon over the remaining butter.
- Garnish with fresh parsley.
