1 lb carrots (either baby carrots or large carrots halved longways then quartered at a diagonal)
1 glug of extra virgin olive oil
1/4 tsp salt
1 tbsp fresh parsley, finely chopped
1 tbsp (or more) Maple Syrup Epicurean Butter
This Recipe calls for
Maple Syrup Butter
3.5 oz tub
At Epicurean Butter, our flavored butters bridge the gap between gourmet vegetable dishes and easy vegetable dishes. You don’t have to spend hours in the kitchen to get buttery vegetable sides that everyone will love, any day of the week.
Preheat oven to 400 degrees F and line a baking sheet with aluminum foil. Grease the foil so carrots do not stick.
Wash, peel, and cut carrots (if necessary).
In a mixing bowl, toss carrots with olive oil and salt.
Roast for 12-15 minutes making sure to flip over about half way through. When slightly browned and tender, they’re done.
Quickly transfer carrots back to the mixing bowl and add the butter and parsley. Allow butter to melt then toss. Add more butter and salt to taste.