1 1/4 pound carrots
3 tablespoons butter
2 tablespoons honey
1/2 teaspoon garlic powder
1/2 teaspoon salt and black pepper to taste
1/2 teaspoon fresh thyme (or 1/4 teaspoon dried)
Chopped parsley for serving
Position a rack in the center of the oven and preheat the oven to 375ºF. Spray a baking sheet with nonstick cooking spray. Place the carrots on top and set aside.
Heat the butter in a small stainless steel saucepan over low heat. Stainless steel pan allows you to monitor the color better than a colored nonstick saucepan. Allow the butter to brown while whisking constantly. You’ll notice it’ll start to foam but keep going. This will take anywhere from 5-14 minutes total to make brown butter. Usually, better quality butter has less water, which means it would brown quicker. Remove the saucepan from the stove when the butter smells like hazelnuts and has a similar color.
Add the honey, garlic powder, salt, pepper, and thyme to the butter and stir until the honey blends with the brown butter.
Drizzle over carrots and using a rubber spatula, toss to coat. Bake the carrots for 25-40 minutes. check the carrots and flip around the 12-15 minute mark. The carrots are done when fork tender. Top with chopped parsley and serve warm.