- baby carrots, peeled and sliced in half.
- water
- 4 T butter, divided
- 1 clove garlic, minced
- ¼ C brown sugar
- ½ tsp salt
- ¼ tsp black pepper
- 1 T maple syrup
- 2 T fresh parsley, roughly chopped
Preheat oven to 425℉.
In a small bowl, mix together 2 tablespoons of butter, sugar, garlic, salt, and pepper. Add the carrots and toss until they are evenly coated. Spread the carrots in a single layer on a parchment-lined baking sheet. Roast for about 15 minutes, then flip the carrots as best as you can and return to the oven for another 8-10 minutes, until the edges are nicely caramelized. Remove from the oven and toss with the remaining butter, maple syrup, and a sprinkle of parsley. Serve immediately.
