1 lb Carrots, peeled
5 Tbsp Olive oil
Salt and pepper
1 Tbsp Corn starch
¾ C Water
1 Small onion, diced
2 Garlic cloves
8 oz. Dortmunder Gold Lager
½ C Honey
2 Tbsp Parsley, coarsely chopped
2 Tbsp Chives, coarsely chopped
1 tsp Rosemary, coarsely chopped
Preheat oven to 350°F. Coat carrots with 3 tablespoons of olive oil and season with salt and pepper. Place carrots on a baking tray and bake for 20 minutes, or until tender.
In a separate dish, mix cornstarch and ¼ cup of water together. In a small sauce pan, heat 2 tablespoons of olive oil and sauté onions over medium heat until translucent. Add garlic to sauce pan and cook for 3 to 4 minutes. Add Dortmunder Gold Lager and reduce the mixture by half. Add ½ cup of water and bring to a boil. Stir in honey and herbs. Add cornstarch and water mixture to glaze and stir to thicken.
Remove carrots from the baking tray and add to an oven-safe casserole dish. Coat carrots with Dortmunder Gold Lager Honey Glaze and bake for an additional 10 minutes.
