Ingredients
Equipment
Method
- Preheat your oven to 425F (220C). Cut the carrots on a diagonal, about 1 to 1.5 inches in length. If your carrots are large and thick, slice them in half.
- In a mixing bowl, toss the sliced carrots with the honey, garlic, butter, oil, and spices.
- Pour the carrots and glaze onto a sheet pan and spread them out evenly.
- Roast for 20 to 25 minutes, tossing halfway through. You can broil for 2 to 3 minutes at the end to get caramelization on the edges.
- Transfer the carrots to a serving dish and garnish with chopped herbs.
Nutrition
Notes
Store leftovers in an airtight container for up to 3 days in the fridge. For freezing, use a freezer-safe bag or container and store for up to 3 months. Reheat simply in the microwave until the carrots are warmed through. Use a heavy duty sheet pan when roasting vegetables so that the pan does not warp.