From Our Table to Yours | B&A Warehouse

For 2021, intimate is in. B&A Warehouse shares composed dishes for sophisticated Southern weddings and a recipe for easy entertaining at home.

*Slow- Roasted Short Rib with Fresh Herbs and Cranberries in a Red Wine Sauce*

Try at Home

Brown Butter Honey-Glazed Carrots

Time Est.: 40 min | Serves 6-8

1 ¹/^₄ Pound Carrots
3 Tablespoons Butter
2 Tablespoons Honey
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Salt & Black Pepper
1/2 Teaspoon Fresh Thyme
Chopped Parsley

Preparation

Step 1: Position a rack in the center of the oven and preheat to 375ºF. Spray a baking sheet with nonstick cooking spray. Place the carrots on top and set aside.

Step 2: Heat the butter in a small, stainless steel saucepan over low heat. Allow the butter to brown while whisking constantly. You’ll notice it will start to foam, but keep whisking. This will take anywhere from 5-15 minutes total to make brown butter. Remove the saucepan from the stove when the butter smells like hazelnuts and has a similar color.

Step 3: Add the honey, garlic powder, salt, pepper and thyme to the butter and stir until the honey blends with the brown butter.

Step 4: Drizzle over carrots using a rubber spatula and toss to coat. Bake the carrots for 25-40 minutes. Flip the carrots around the 13-15 minute mark. The carrots are done when fork-tender. Top with chopped parsley and serve warm.

Photo shot by Eric & Jamie on location at OvenBird.

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