Honey-Roasted Carrots
Print This Recipe
INGREDIENTS 2 pounds baby "French" carrots, trimmed and peeled, or 2-pound bag baby carrots
1/4 cup honey
2 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/8 teaspoon cayenne pepperHeat oven to 425 degrees. Line 2 rimmed baking sheets with foil; coat with nonstick spray. Divide carrots and rest of ingredients between pans. Toss to coat; spread into an even layer.
Roast 15 to 20 minutes, tossing once or twice, until tender. Remove to serving bowl.
Makes 8 servings
NOTE - The carrots can be trimmed, peeled, wrapped in damp paper towels, put in a plastic food bag and refrigerated up to 2 days ahead.