I love roasted vegetables with garlic, but I decided to try something a little bit different this time — a sweet, spicy side dish.
Honey Ginger Roasted Carrots
- 1 lb baby carrots (or peeled, cut carrots)
- 1/4 c butter, melted
- 1/4 c honey
- 1 tbsp grated ginger
- juice from 1/4 of a lemon
- kosher salt
Mix butter, honey, lemon juice and ginger. Toss with carrots to coat, sprinkle with salt. Roast in a shallow baking dish at 350°F for 30 minutes or until tender.