Roasted Carrots with Garlic and Parsley
- 10 carrots, peeled with ends trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1 tablespoon butter
- 1 garlic clove
- 1/3 cup parsley leaves, finely minced
Preheat the oven to 220c. Line a baking sheet with aluminum foil. Cut carrots into sticks. Depending on how wide the thicker ends are, you may need to slice each stick in half, lengthwise. Toss carrots onto the baking sheet with the olive oil and salt, making sure the carrots are coated properly. Roast carrots, until they are tender with edges that are lightly browned, 25 to 30 minutes. While the carrots roast, melt butter in a small pan over low heat. Crush the garlic clove and remove the skin. Add clove to the butter along with the parsley. Wait until the butter bubbles gently then cook for 1 minute. Set the pan aside for 10 to 15 minutes. Remove and discard the garlic. Place the roasted carrots into a bowl with the garlic parsley butter. Toss then season to taste with additional salt.