Ingredients
1½lbscarrots
2tspolive oil
½tspsalt
1tbspunsalted butter
1tbsphoney
black pepperfreshly ground
Preparation
Preheat the oven to 425 degrees F.
Cut the carrots in half width-wise. Then cut them vertically into halves or even quarters to form long, uniform pieces.
On a large, rimmed baking sheet, toss the carrots with the olive oil and salt.
Spread them into a single layer and roast, stirring halfway, until browned and tender, for 33 to 40 minutes, depending on their size.
In the smallest saucepan or small skillet over medium heat, melt the butter and cook, swirling the pan occasionally, until just faintly golden, for 2 minutes.
Remove the pan from the heat then stir in the honey.
Transfer the roasted carrots to a serving bowl or platter while still hot, then pour the honey butter over them.
Toss to coat and season with a sprinkle of pepper.
Serve, and enjoy!
