We love this recipe and make these carrots every Easter and try to sneak it in as a side for Thanksgiving. I ask my sister in law Rachel Gharring for this recipe a few times a year. So happy to have it here if only for myself :) So delish and has the perfect savory to sweet ratio. Best part? No waste. Our chickens gobbled up all these beautiful shavings 🐓
Ingredients
2 pounds carrots+turnip mix
2 tablespoons olive oil
salt and pepper, to taste
4 tablespoons butter
2 tablespoons brown sugar
2 tablespoons honey
1 teaspoon Italian seasoning
1 tablespoon balsamic vinegar
1 tablespoon minced garlic
Instructions
Preheat oven to 400 degrees. Toss carrots with oil and season with salt and pepper to taste and arrange carrots in a single layer on a baking sheet.
Combine butter, brown sugar, honey, Italian seasoning, balsamic vinegar, and garlic in a small sauce pan and stir over medium high heat until completely melted and mixture begins to boil. Remove from heat and pour over carrots.
Bake for about 20 minutes until tender and easily pierced with a fork. Serve