Ingredients
Scale
- 2 pounds of fresh carrots (peeled and trimmed)
- 3 tablespoons of honey
- 3 cloves of garlic, finely minced
- 2 tablespoons of extra virgin olive oil
- 1/2 teaspoon of sea salt
- 1/4 teaspoon of freshly cracked black pepper
- 1 tablespoon of fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or silicone mat for easy cleanup.
- If your carrots are very thick, slice them in half lengthwise so they cook evenly. If they are standard size, leave them whole for a rustic look.
- In a small mixing bowl, whisk together the honey, olive oil, minced garlic, salt, and pepper.
- Place the carrots on the prepared baking sheet. Pour the honey garlic mixture over the carrots.
- Use your hands or a pair of tongs to toss the carrots, making sure every carrot is thoroughly coated in the glaze.
- Spread the carrots in a single layer. Do not crowd them, as they need space to roast rather than steam.
- Roast in the preheated oven for 20 to 25 minutes. At the halfway mark, use a spatula to flip the carrots over.
- The carrots are done when they are tender enough to be pierced with a fork and have charred, golden edges.
- Remove from the oven and transfer to a serving platter. Sprinkle with fresh parsley and serve immediately while hot.
- Cook Time: 35 minutes