Molässa Glazed Carrots

Ingredients

• 1 lb rainbow carrots, peeled and cut into 3" pieces, quartered lengthwise

• 1 shallot, finely diced

• 4 Tbsp salted butter

• ⅓ cup Molässa

• Salt & pepper, to taste

• ¼ cup chopped fresh Italian parsley

Preparation

1. Preheat oven to 375°F.

2. In a skillet over medium heat, add a drizzle of olive oil. Sauté the shallot until lightly browned and fragrant, 3–5 minutes. Transfer shallots to a roasting pan with the carrots.

3. In the same skillet, melt the butter over medium heat. Add the Molässa and whisk to combine, then simmer for 1–2 minutes to form a glossy, caramel-like sauce.

4. Pour the Molässa-butter sauce over the carrots and shallots. Season with salt and pepper, and toss to coat evenly.

5. Roast for 40–45 minutes, stirring once halfway through, until carrots are tender and caramelized.

6. Transfer to a serving dish and sprinkle with chopped parsley.