Brown Butter Garlic Carrots
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Two things in life I deeply admire: buttah and garlic. I mean, they’re practically guaranteed to make any meal delicious. These Brown Butter Garlic Carrots embrace both of the ingredients for a flavor filled side dish that’s perfect for any table during any season, but they’re a favorite Thanksgiving side dish of mine and I love serving them among the turkey, stuffing, and other classics.
I start by melting a generous amount of butter over a skillet (here’s the one I use) until it’s nice and brown.
I add in plenty, oh and I do mean plenty, of garlic and sauté it in the butter for about a minute (garlic cooks quickly in a skillet and I don’t want it to burn) before adding carrots.
I give it all a good stir and add in some honey and a bit of thyme.
I transfer the skillet right into my oven, which I preheated to 425F, and cook the carrots for about 15-20 minutes until my carrots are tender.
When the carrots come out, they’re drenched in buttery garlic flavor and positively drool worthy. My veggie hating kiddos even enjoy these carrots. They’ve become a holiday favorite in my home, but they’re a great side dish for any meal.
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 pound carrots
- 1/4 teaspoon salt
- ground black pepper, to taste
- 1/2 tablespoon honey
- 1 teaspoon thyme
- In a large skillet, melt butter until brown.
- Add in garlic and sauté about one minute.
- Add carrots, salt, pepper, honey, and thyme and combine.
- Transfer skillet to preheated 425F oven and bake for 15-20 minutes until carrots are tender.
- Serve immediately.