Honey Roasted Carrots

Serves 8

  • ½ cup honey
  • 3 tablespoons butter
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • 3 pounds carrots, cut into 2-inch spears
  • 2 tablespoons minced fresh tarragon

Preheat oven to 425°. In a large, oven-proof skillet, combine honey, butter, and seasonings over medium heat. Bring to a boil and cook 2 minutes. Add carrots, and toss well to coat. Place the pan in the oven and roast for 30–40 minutes, or until carrots are tender. Carefully return hot pan to the stovetop, and cook over medium heat for 2–3 minutes, or until sauce begins to caramelize. Transfer to a serving dish and sprinkle with tarragon.

Sometimes a new dish becomes a classic. Once we added this to our holiday table, it became a favorite. — Brian Jasinski