Serves 2.

1 pound Red Dog carrots, peeled
1/8 cup honey
1-2 cloves garlic, minced
1 tablespoon melted butter or ghee
1/2 tablespoon olive oil
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon pepper
An assortment of Red Dog herbs for garnish (optional)

Preheat your oven to 425F. Then, cut the carrots on a diagonal, about 1″-1.5″ in length. If your carrots are large and thick, you can slice them in half as well. In a mixing bowl, toss the sliced carrots with the honey, garlic, butter, oil, and spices. Pour the carrots and glaze onto a sheet pan and spread them out. Roast for 20-25 minutes, tossing halfway through. You can also broil for 2-3 minutes, to get caramelization on the edges. Transfer carrots to a serving dish and garnish with chopped herbs.