Roasted Carrots with Parsley Butter

• 1 1/2 pounds (675 grams) carrots, peeled with ends trimmed (8 to 9 carrots)
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt
• 1 tablespoon butter
• 1 garlic clove
• 1/3 cup (10 grams) packed parsley leaves, finely minced

1. Roast Carrots: Heat oven to 425 degrees F and line a baking sheet with aluminum foil. Cut carrots into 2 to 3-inch sticks. (Depending on how wide the thicker ends are, you may need to slice each stick in half, lengthwise). Toss carrots onto the baking sheet with the olive oil and salt. Make sure the carrots are coated then spread out into one layer. Roast carrots, stirring twice, until they are tender with edges that are lightly browned, 25 to 30 minutes.
2. Make Garlic Parsley Butter: While the carrots roast, melt butter in a small pan over low heat. Use the back of a large knife to gently crush the garlic clove. Remove the skin then add clove to the butter along with the parsley. Wait until the butter bubbles gently then cook for 1 minute. Slide pan away from the heat and set aside for 10 to 15 minutes. Remove and discard the garlic.
3. Coat Carrots: Slide the roasted carrots into a bowl with the garlic parsley butter. Toss then season to taste with additional salt


Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user KACIGRAND.