Honey Glazed Carrots

Mr. Grisham had an extended Spring and Summer vacation thanks (if you want to look at it that way) to surgery back in April. My normally active, healthy husband underwent a quadruple bypass. It was a very shocking thing to be told he needed surgery but fortunately, he's made a nice recovery. Now that he doesn't have all the restrictions on him, he is so much happier. I can't say this enough: NEVER IGNORE ACHES IN YOUR UPPER CHEST AREA! His shoulders had been hurting him. He had been tired (well, you're getting older and you've overdone it). Hindsight: his body had been trying to give him a heads up. We got lucky.


After a few months, he was taking care of dinner for us. One night I came home from work and he had these carrots fixed. They were incredibly good. He was perusing social media and came upon this link for Roasted Brown Butter Honey Garlic Carrots. I took one bite and said this one was a keeper for sure!

INGREDIENTS:
2 lb. bag carrots peeled and cut in big pieces
3 Tbsp. honey
1 stick butter
2 cloves minced garlic*
Parsley*
(Option: in place of minced garlic & fresh, chopped parsley to top baked carrots, use Lawry's Coarse Ground Garlic Salt with Parsley to season)

DIRECTIONS:
Preheat oven to 425 degrees.
In a skillet, melt butter and let it cook until it browns.
Stir in the honey and garlic.

In a large bowl, add carrots. Coat the carrots with the butter-honey mixture.

Spread out in a baking dish.

Let the carrots bake for 15 minutes. Check the texture of the largest carrot by running a knife or fork through it. Bake additionally if it's not tender enough.