Having garlic powder on hand makes having garlic butter on hand just as easy. Scoop some out to spread on toasted bagels or grilled corn on the cob. Add it to pasta or potatoes for a quick boost of buttery, garlic flavor.
Prep time: 10 min
Cook time: min
Total time: 10 min
Ingredients
makes about 1/4 cup
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8 Tablespoons Butter
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2 Teaspoons Garlic Powder
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1 Teaspoon Kosher Sea Salt Flakes
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1/2 Teaspoon Ground Black Peppercorns Dustless
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1 Pound Whole Small Carrots
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5 Fresh Thyme Sprigs, picked
Directions
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Add butter, garlic powder, salt and pepper to a stand mixer with a whip attachment. Whip on high speed for 6-8 minutes until the butter is fluffy. Refrigerate in a sealed container.
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Heat an oven to 425°F.
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Rinse carrots under cold water and either scrub clean or peel.
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Line a baking sheet with aluminum foil and add the carrots in a single row. Place the pan in the hot oven and roast for 5 minutes.
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Add about 1 tablespoon of garlic butter to the hot pan. Toss the carrots in the melting butter and sprinkle with some fresh thyme leaves. Return the pan to oven and continue roasting for 3-5 minutes.
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Remove carrots to serving vessel. Garnish with additional thyme leaves and more garlic butter if desired.