Ingredients:

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

Instructions:

1. Prepare the Oven and Baking Sheet:
   • Preheat the oven to 425°F (220°C).
   • Lightly grease a large baking sheet with nonstick cooking oil spray.
   • Set aside.
2. Prepare the Carrots:
   • Trim the ends of the carrots.
   • Cut the carrots into thirds.
3. Make the Sauce:
   • In a pan or skillet over medium heat, melt the butter.
   • Add the honey and stir until completely integrated with the butter.
   • Incorporate the minced garlic and cook for 30 seconds until fragrant, stirring constantly.
4. Coat the Carrots:
   • Add the carrots to the skillet.
   • Cook in the sauce for an additional minute, tossing to coat evenly.
   • Season with salt and pepper.
5. Roast the Carrots:
   • Transfer the carrots to the prepared baking sheet, arranging them in a single layer.
   • Roast in the oven for 20 minutes, or until the carrots are fork-tender.
6. Broil for Finish:
   • Broil on high heat for 2-3 minutes to slightly crisp or char the edges.
7. Optional Glaze:
   • Return the carrots to the skillet and simmer in the sauce over high heat for 5 minutes for a thicker glaze.
   • If the sauce is too watery, thicken it with a cornstarch slurry (½ teaspoon cornstarch mixed with 2 teaspoons water), stirring until desired consistency.
8. Final Seasoning and Garnish:
   • Season with additional salt and pepper if needed.
   • Garnish with chopped parsley.
9. Serve:
   • Arrange the carrots on a serving platter.
   • Serve warm.

Chef's Tip:

To achieve a thicker glaze if the carrots release too much water during roasting, use the cornstarch slurry method described in step 7, adjusting as necessary until the sauce thickens to your liking.

Nutrition