Makes 4 servings.

1 pound Red Dog rainbow carrots
1.5 tablespoons butter, melted
1.5 tablespoons lemon juice, roughly half a lemon’s worth
1/4 tablespoon brown sugar
1/4 teaspoon thyme
1/4 teaspoon garlic powder
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
Fresh chopped parsley or fresh thyme sprigs, for garnish

Preheat oven to 400 degrees Fahrenheit. Lightly grease a roasting pan or rimmed baking sheet.

Scrub carrots with a wet dishcloth. Do not peel. Add cleaned carrots to the pan in a single layer. Roast in oven for 15 minutes.

Meanwhile, in a small bowl, add the melted butter, lemon juice, brown sugar, thyme, garlic powder, salt and pepper. Whisk vigorously to combine.

After 15 minutes of roasting, carefully remove the carrots from the oven. Pour the sauce over the carrots and flip them.
Return the carrots to the oven and roast for an additional 5-10 minutes, or until the carrots can be easily pierced with a fork. Serve warm, garnishing with fresh herbs.