Honey & Herb Roasted Carrots

Honey & Herb Roasted Carrots

Serves 3.

2 bunches Red Dog baby carrots
1 tablespoon olive oil 
1 tablespoon honey (heated)
1/4 teaspoon rosemary or thyme (or both)
Salt & pepper (to taste)
1/2 tablespoon butter (softened, for coating the roasted carrots)
1/2 teaspoon parsley flakes (optional, garnish)

Preheat oven to 425° and line your baking tray with parchment paper or aluminum foil.

Remove carrot tops, rinse carrots, and place on baking sheet with some space between the carrots.

Combine olive oil with heated honey, thyme and/or rosemary, salt, and pepper. Drizzle over the carrots and use a pastry brush to evenly coat the cut carrots.

Roast the carrots in the oven for 30-35 minutes, checking halfway and reapplying honey sauce (using the pastry brush) as necessary. Cook carrots to your desired level of tenderness. Remove from the oven and serve immediately. Garnish with additional herbs or chopped parsley, if desired.