Ingredients

• 2 pounds carrots, washed and peeled (or unpeeled)
• ⅓ cup butter
• 3 tablespoons honey
• 4 cloves garlic, minced
• ¼-½ teaspoon salt (plus more for seasoning)
• 1 pinch black pepper (cracked)
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat your oven to 425°F (220°C). Lightly grease a large baking sheet with nonstick cooking spray and set aside.
2. Trim the ends of the carrots and cut them into thirds.
3. In a pan or skillet, melt the butter over medium heat. Add the honey and stir until it’s fully combined and melted into the butter. Add the minced garlic and cook for 30 seconds, until fragrant.
4. Toss the carrots in the butter-honey mixture, and cook for an additional minute to allow the sauce to thicken slightly. Season with salt and pepper.
5. Spread the carrots in a single layer on the baking sheet to ensure they roast evenly. Toss to coat the carrots thoroughly in the sauce.
6. Roast the carrots for about 20 minutes, or until fork-tender. For an extra touch, broil or grill them on high heat for 2-3 minutes to crisp and char the edges.

• Return the carrots to the skillet and simmer them over high heat for 5 minutes, allowing the sauce to thicken into a glaze. (See Notes for a thicker glaze if needed.) 7. Season with additional salt and pepper, if desired, and garnish with chopped parsley. 8. Transfer to a serving platter and enjoy!

Notes

• Tip: If too much water is released from the carrots during roasting and you want a thicker glaze, transfer the carrots back to the skillet and add a cornstarch slurry (½ teaspoon cornstarch mixed with 2 teaspoons water). Stir until the sauce thickens. Repeat as needed to reach your preferred consistency.

Nutrition