Week of November 14th-18th 2016
4 tablespoons unsalted butter
4 cloves garlic
minced1 pound baby carrots
1/4 teaspoon salt
3 dashes ground black pepper
1/2 tablespoon honey
1 teaspoon chopped thyme or parsley
Preheat oven to 425F. Heat up an oven-safe skillet and cook the butter on medium heat until it starts to form and turn into golden brown. Add the garlic and quickly saute before adding the carrots. Stir a few times, then add the salt, black pepper, honey and thyme or parsley. Transfer the skillet and roast in the oven for 15-20 minutes or until the carrots become tender. Serve immediately.