2 lbs large carrots, peeled and sliced into thick diagonal pieces
4 tablespoons unsalted butter, melted
3 tablespoons honey
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped for garnish
Instructions
Preheat your oven to 400 degrees Fahrenheit. While the oven is warming up, peel your carrots and slice them into uniform diagonal pieces about one inch thick. This ensures that every piece cooks at the same rate. Line a large rimmed baking sheet with parchment paper or silicone mats for easy cleanup later.
In a small microwave safe bowl or a small saucepan, melt the butter over low heat. Once melted, stir in the honey, minced garlic, salt, and black pepper. Whisk the ingredients together until the honey is fully incorporated into the butter and the mixture is smooth.
Place the sliced carrots directly onto the prepared baking sheet. Pour the honey garlic butter mixture over the carrots and use a large spoon or your hands to toss them thoroughly. Spread the carrots out into a single layer, ensuring they are not crowded so they can roast and caramelize rather than steam.
Slide the baking sheet into the center of the oven and roast for about 20 to 25 minutes. At the halfway point, use a spatula to toss the carrots, which helps them brown evenly on all sides. The carrots are finished when they are fork tender and the edges have begun to turn a deep, golden brown.
Carefully remove the baking sheet from the oven. Transfer the roasted carrots to a warm serving bowl or platter. Pour any remaining glaze from the pan over the top and sprinkle with fresh chopped parsley before serving immediately.
