Ingredients
1 ½lbsfresh carrotstrimmed
1tbsphoney
1 ½tbspolive oil
salt & pepperto taste
1tbspbutter
1 ½tspfresh dill
1tbspfresh parsley
Preparation
Preheat oven to 425 degrees F.
Wash carrots and dry well.
Cut carrots accordingly based on size/type. Small garden carrots can be left whole or halved. Larger store carrots should be halved or quartered lengthwise.
Mix honey and olive oil in a small bowl. Drizzle over carrots.
Add salt & pepper to taste and toss well.
Roast carrots for 20 to 25 minutes or until tender-crisp.
Remove from oven, toss with butter, dill and parsley. Season with salt & pepper if needed.
Serve warm.
