Honey-Sriracha Glazed Carrots with Brown Butter

Sticky, sweet and spicy, with a subtle crunch. That's how I feel like describing these incredible carrots. I think you'll go wild for the glaze - it's a buttery blend of honey, sriracha and garlic. That's it! As the carrots roast (yes, that means no standing over the stove), the mixture thickens and creates a sticky glaze that coats each baby carrot to perfection.

Oh, and that brown butter? You can catapult butter's goodness without adding anything to it. Browning butter is a simple process of heating melted butter past its pale stage - until it's brown. The browning caramelizes the milk solids, creating a  nutty sweetness. That flavor perfectly balances the honey, garlic and sriracha. Carrots never had it better.

Honey-Sriracha Glazed Carrots with Brown Butter

2 tablespoons butter, preferably unsalted
2 tablespoons honey
1 teaspoon sriracha sauce, or more to taste
1/2 teaspoon minced fresh garlic
2 cups baby carrots
Salt and ground black pepper
Chopped green onions for serving, optional

Preheat oven to 425 degrees.
Melt the butter in an ovenproof skillet over medium high heat. When the butter is bubbly, whisk and cook for 30 to 60 more seconds, until it's frothy and lightly browned. Add the honey and garlic and remove from heat.
Add the carrots and toss to coat. Season with salt and pepper.
Cover with foil and bake for 15 minutes. Uncover and bake for 15 more minutes, until the carrots are tender and golden brown, stirring once or twice during cooking.
Top with green onions before serving if desired.

Serves 4