Monday, June 6, 2011

Orange-Honey Roasted Carrots

12 fresh carrots
2 tablespoons butter
2 tablespoons fresh parsley
1 tablespoon wild honey
3 tablespoons fresh orange juice
1 small clove garlic, finely chopped
1/2 teaspoon yellow curry powder
Salt and pepper

Heat a large saute pan over medium-low heat. Melt butter and cook garlic to soften. Add honey, orange juice, and curry powder. Stir to combine.

Once hot, add carrots. Season with salt and black pepper. Turn the carrots occasionally until the glaze thickens and carrots are soft and a golden brown in color (10-15 minutes).

Arrange carrots on a serving platter, sprinkle with fresh parsley and serve hot.


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