Ingredients
Scale
- 1 pound fresh carrots (peeled and sliced into sticks or rounds)
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
- Optional: A pinch of cinnamon or red pepper flakes for extra depth
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with oil.
- In a large mixing bowl, whisk together the olive oil, honey, salt, and black pepper.
- Add the prepared carrots to the bowl. Toss them thoroughly until each carrot piece is glistening with the honey mixture.
- Spread the carrots in a single layer on the prepared baking sheet. Make sure they are not touching too much so they can roast instead of steam.
- Place the sheet in the oven and roast for 20 to 25 minutes. At the 15-minute mark, use a spatula to flip or stir the carrots.
- The carrots are done when they are tender enough to be easily pierced with a fork and have dark, caramelized edges.
- Remove from the oven and transfer to a serving dish. Sprinkle with fresh chopped parsley and serve immediately while hot.
- Cook Time: 20-30 minutes