Be sure to use a light-colored sauce pan for browning the butter, so that you can accurately evaluate the various stages of the browning process. When you are browning butter, you have to stand right there with it and stir it constantly for the entire 6-8 minutes it will take for it to brown.

When it starts to change color, it will very rapidly progress from golden, to golden-brown, dark brown and black. That is why you have to remove it from the heat and get it out of the pan immediately, as even residual heat will enable the browning to continue, past the point of no return.

 

INGREDIENTS

4 tablespoons unsalted butter
4 cloves garlic, minced
1 lb. baby carrots
¼ teaspoon salt

3 dashes ground black pepper
½ tablespoon honey
1 teaspoon chopped thyme or parsley

 

INSTRUCTIONS

Preheat oven to 425 degrees F.

Heat an oven-safe skillet and cook the butter on medium heat just until it starts to foam and turns a golden brown color. Then add the garlic and quickly sauté. Add the carrots, stirring to coat with butter. Add the salt, black pepper, honey and thyme/parsley.

Transfer skillet to the oven and roast for 15-20 minutes, until the carrots are fork-tender. Serve immediately.

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Quick Tip:  If you want to maintain the nutritional value of the honey, wait to add it until after you have roasted the carrots. Remove them from the oven, place in a serving bowl, drizzle with honey and gently toss to coat.

Recipe courtesy of Bee at Rasa Malaysia, image courtesy of cooking.nytimes.com