1 lb baby carrots cleaned and rinsed
1/2 stick 4 tablespoons unsalted butter, melted
4 cloves garlic minced
3 tablespoons brown sugar
1/4 teaspoon salt
chopped parsley for garnishing
lemon wedges (optional)
1. Preheat oven to 400°F.
2. In a big mixing bowl, add the carrots, melted butter, garlic, brown sugar and salt together. Stir to mix well. Transfer the carrots into an oven-safe skillet (cast-iron preferred) and roast for 30 40 minutes, or until they become tender.
3. Remove from the oven and garnish with the parsley and lemon wedges. Squeeze some lemon juice on top of the carrots before serving.