{"id":2584,"date":"2017-10-22T20:01:28","date_gmt":"2017-10-23T00:01:28","guid":{"rendered":"https:\/\/stirmypot.com\/wordpress\/?p=2584"},"modified":"2017-10-22T20:01:28","modified_gmt":"2017-10-23T00:01:28","slug":"honey-roasted-carrots","status":"publish","type":"post","link":"https:\/\/stirmypot.com\/wordpress\/?p=2584","title":{"rendered":"Honey-Roasted Carrots"},"content":{"rendered":"

Even though these carrots are a quick dish, I tend to only serve them when the weather is cooler, because they cook at 500 degrees. Nobody wants to be in a hot kitchen in the middle of summer! Baby carrots work great in this dish, but if you can’t find them just halve the larger ones lengthwise like I did this time and they come out great. This would be a great side dish for the up coming holidays, and it is also an easy recipe to cut in half for weeknight dinners. Enjoy! <\/p>\n

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2-lbs. carrots
\n2 tsp. olive oil
\n3 Tbsp. butter, divided
\n1\/2 tsp. kosher salt
\n1\/4 tsp. pepper
\n1 shallot, finely chopped
\n2 Tbsp. bourbon, or apple juice
\n2 Tbsp. honey
\n1 Tbsp. chicken stock or water
\n1\/2 tsp. chopped fresh thyme or herb of choice<\/p>\n

Place a small roasting pan in oven. Preheat oven and pan to 500 degrees. Stir together olive oil 1 Tbsp. butter in preheated pan. Add carrots, salt, and pepper; toss to coat. Bake 10 minutes.<\/p>\n

Meanwhile, melt remaining 2 Tbsp. butter in a small saucepan over medium-high heat. Add shallot; saute 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.<\/p>\n

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 herb. <\/p>\n

Servings: 4 to 6<\/p>\n","protected":false},"excerpt":{"rendered":"

Even though these carrots are a quick dish, I tend to only serve them when the weather is cooler, because they cook at 500 degrees. Nobody wants to be in a hot kitchen in the middle of summer! Baby carrots work great in this dish, but if you can’t find them just halve the larger … <\/p>\n

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