Ingredients:

  • 2 lbs whole carrots, peeled and sliced diagonally into 2-inch pieces
  • 3 tbsp wildflower or clover honey
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter, melted
  • 1 tsp apple cider vinegar
  • 1 tsp kosher salt
  • 0.5 tsp black pepper, freshly cracked
  • 1 tbsp fresh thyme or parsley, finely chopped
  • 1 pinch red pepper flakes

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper to prevent the honey from sticking.
  2. In a large mixing bowl, whisk together the honey, olive oil, melted butter, apple cider vinegar, salt, and pepper until the mixture is fully emulsified and slightly thickened.
  3. Add the prepared carrots to the bowl and toss thoroughly until every surface is evenly coated with the honey glaze.
  4. Spread the carrots in a single layer on the prepared baking sheet. Ensure they are not crowded to allow for roasting rather than steaming.
  5. Roast for 25–30 minutes, flipping the carrots halfway through. They are finished when the edges are dark golden brown and the centers are tender when pierced with a fork.
  6. Transfer the carrots to a serving platter. Garnish with fresh chopped thyme or parsley and red pepper flakes if desired.