Ingredients:

• 1.5 lbs Carrots (preferably whole or thick cut), peeled and trimmed
• 3-4 tablespoons Butter, melted
• 2-3 cloves Garlic, minced
• 2 tablespoons Honey
• 1 tablespoon Olive Oil
• Salt and Pepper to taste
• 2 tablespoons Fresh Parsley, chopped (for garnish)

Instructions:

1. Preheat Oven:
   1. Preheat your oven to 400°F (200°C).
2. Prepare Carrots:
   1. Wash, peel, and trim the carrots.
   2. If using large carrots, you can cut them in half lengthwise or into thick batons.
3. Combine Ingredients:
   1. In a large bowl, combine the melted butter, minced garlic, honey, olive oil, salt, and pepper.
   2. Whisk well to combine.
4. Coat Carrots:
   1. Add the carrots to the bowl with the butter mixture and toss until they are evenly coated.
5. Roast Carrots:
   1. Spread the carrots in a single layer on a baking sheet lined with parchment paper or foil.
6. Roast:
   1. Roast for 25-35 minutes, or until the carrots are tender and caramelized.
   2. Flip the carrots halfway through cooking to ensure even browning.
7. Garnish:
   1. Once the carrots are roasted, remove them from the oven and transfer them to a serving platter.
   2. Sprinkle with fresh chopped parsley.
8. Serve:
   1. Serve the honey garlic butter roasted carrots warm as a side dish.

Ingredients:

• 2 lbs beef stew meat, cubed
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 cups water
• 4 carrots, peeled and sliced
• 4 potatoes, peeled and cubed
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Chopped fresh parsley, for garnish (optional)

Directions:

1. In a large pot or Dutch oven, heat olive oil over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
3. Add the diced onion and minced garlic to the pot and cook until softened, about 2-3 minutes.
4. Pour in the beef broth and water, and bring the mixture to a boil.
5. Reduce the heat to low, cover, and simmer for 1 hour.
6. After 1 hour, add the sliced carrots, cubed potatoes, bay leaves, and dried thyme to the pot.
7. Season with salt and pepper to taste.
8. Cover and continue to simmer for an additional 30-40 minutes, or until the beef is tender and the vegetables are cooked through.
9. Discard the bay leaves and adjust seasoning if necessary.
10. Serve the beef stew hot, garnished with chopped fresh parsley if desired.

Prep Time: 15 minutes | Cooking Time: 1 hour 40 minutes | Total Time: 1 hour 55 minutes