Garlic Butter Roasted Carrots

Hey Hey Hey! Happy Sundaaaaay! ‘Sup!? How was it last night? Did you run out of candy? There’s a surplus at my house because I bought too much. On purpose, of course. What else are we going to do in the coming freezing-season other than sit around and eat Twix and Kit Kats?
Hey Hey Hey! Happy Sundaaaaay! ‘Sup!? How was it last night? Did you run out of candy? There’s a surplus at my house because I bought too much. On purpose, of course. What else are we going to do in the coming freezing-season other than sit around and eat Twix and Kit Kats?

Ingredients
  • 2 pounds carrots , diagonally cut into about 2 to 3-inch pieces
  • 5 tablespoons butter
  • 4 garlic cloves , minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • chopped fresh parsley , for garnish

Instructions
  1. Preheat oven to 425F.
  2. Grease a baking sheet with cooking spray; set aside.
  3. Cut up the carrots and set aside.
  4. Melt butter over medium-heat in a large nonstick skillet or pan.
  5. Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. DO NOT burn the garlic.
  6. Toss the carrots with the garlic butter either in the pan or pour the butter over them in a mixing bowl. Toss until well combined.
  7. Transfer carrots to previously prepared baking sheet.