Garlic Butter Roasted Carrots

Thanksgiving in our family is the same every year. Mom and Dad host it, they have the biggest house in our extended family and it is the most central to everyone. The entire family gets together from Sundre to Okotoks to even the Okanagan sometimes. There is about 30 of us or so and we usually invite a handful of close family friends to attend also. It is an awesome evening. Oh and we also ALWAYS have it on the Saturday night of Thanksgiving for 2 reasons; 1. So all the people that come can also do Thanksgiving dinner on the Sunday or Monday with their other family and 2. Our family likes to drink and party so doing it on the Saturday gives everyone time to recover. Anyways - Mom and Dad host so they always take care of the turkey, stuffing, gravy etc and everyone else brings sides/desserts. It works out perfect. I typically bring my Broccoli Salad but i like to switch it up and this dish is the perfect addition to any Thanksgiving dinner!

Serving Size: 1 Medium Sized Casserole Dish

Ingredients

• 1 Lb. Carrots, washed and cut into 1in slices

• 8 Cloves Garlic, minced

• 4 Tbsp. Margarine

• 1 Tsp. Salt

• 1 Tsp. Dried Parsley

• 1/2 Tsp. Pepper

Directions

• Pre-heat oven to 400F degrees. In a small pot over medium heat melt margarine and then add minced garlic. Allow to cook for about 5-6 minutes then add salt and pepper. Place the carrots in a small baking dish and then drizzle the garlic/butter mixture over top.

• Roast carrots for about 20 minutes and stir around. Cook for another 15-20 minutes or until carrots are fork-tender. Remove from the oven and sprinkle dried parsley on top, then serve.

  ** For some added crispiness, broil the carrots for 2-3 minutes after becoming fork-tender.

  ** Double the recipe or quadruple depending on size of your group.