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When we were looking into my genealogy we discovered that I had two great aunts ( my Grandfather Taylor’s sisters) and one uncle who passed away in 1917 and 1918 as young adults. My uncle was in France serving in the first world war. I think it was referred to as the Spanish flu then. According to the records it turned into a respiratory /pneumonia complication, and back then they didn’t have antibiotics and we didn’t have the access to media where we could be given instructions on how to best protect us and our loved ones.
I am guessing many homes didn’t even have running water and certainly not hand sanitizer! I hope everyone heeds the warnings and does their best to follow the instructions of our health professionals! Most people my age have underlying conditions and we always worry about my sweet little great grand daughter, Nora. Soon it will be spring and at least we can go out to our yards to get out of our homes. We are going to be very careful and stay close to home for awhile!
We eat a lot of carrots at our house. I am sharing a different way to prepare them with you!
Honey Garlic Butter Roasted Carrots
2 # carrots, washed and peeled
1/3 cup butter
1/3 cup honey
4 garlic cloves, minced
1/2 tsp. salt
dash of black pepper
2 Tablespoons of fresh chopped parsley or dill
Preheat oven to 425 degrees, lightly grease a large baking sheet with cooking oil spray.
Trim ends of carrots and cut in thirds.
Melt butter in a skillet, pour in honey over medium heat, cook while stirring until completely melted through the butter. Add garlic and cook for 30 seconds until fragrant while stirring. Add carrots and allow the sauce to thicken for a further minute, while tossing the carrots through the sauce, season with salt and pepper.
Transfer carrots to baking sheet in a single layer so they cook evenly, toss to coat. Roast for 20 minutes, or until carrots are fork tender. Broil on high for 2-3 minutes to crisp the edges. Garnish with parsley or dill. Stay safe and have a great week!