Honey Garlic Roasted Carrots

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• 24 oz carrotscut into 2-inch batons
• 4 tbsp olive oil
• 4 tbsp unsalted butter
• 6 tsp honey
• 4 garlic clove, minced
• 1 tsp flaky sea salt
• Black pepper and chopped parsleyto finish

Instructions

Amounts and pan sizes below are written for 4 servings and update with your serving size. Tap a step to keep your place — the rest gently fades back.

1. 01Step 1 — Heat the ovenHeat the oven to 425°F and slide a rimmed sheet pan onto the middle rack while it heats. A hot pan starts the browning the second the carrots land.
2. 02Step 2 — Season the carrotsToss 24 oz carrot batons with ¼ cup olive oil and ½ tsp salt until every piece is slick.
3. 03Step 3 — RoastSpread the carrots on the hot pan in a single layer, cut sides down, and roast 20 to 25 minutes at 425°F, turning once at the halfway mark, until the edges are deep brown and a knife slides in with no resistance.
4. 04Step 4 — Make the glazeMelt ¼ cup butter in a small pan over medium-low heat (about 250°F). Add 4 minced garlic clove and cook 45 seconds, just until fragrant, then stir in 6 tsp honey off the heat.
5. 05Step 5 — Glaze and servePour the honey butter over the hot carrots on the pan and toss — it will thicken to a glaze in about 30 seconds. Finish with 1 tsp flaky salt, black pepper and parsley.