Ingredients:

  • 2 lbs whole Chantenay or Heritage carrots, peeled and tops trimmed to 1 inch
  • 1 lb baby Yukon Gold potatoes, halved
  • 2 tbsp extra virgin olive oil
  • 1 tsp coarse sea salt
  • 3 tbsp clover honey
  • 1 tbsp Dijon mustard
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1 tbsp fresh parsley, finely chopped
  • 1/2 tsp flaky sea salt
  • 1 tsp lemon zest

Instructions:

  1. Place an extra-large rimmed baking sheet on the middle rack and preheat the oven to 425°F (220°C) to allow for a high-heat sear.
  2. Prepare the vegetables by slicing carrots on a sharp bias into 3-inch batons and halving the baby potatoes.
  3. In a small glass mixing bowl, whisk together the melted butter, honey, Dijon mustard, ground cinnamon, and ground ginger until the glaze is emulsified and glossy.
  4. In a large bowl, toss the prepared carrots and potatoes with 2 tablespoons of olive oil and coarse sea salt.
  5. Carefully remove the pre-heated baking sheet from the oven. Spread the vegetables in a single layer (they should sear instantly). Roast for 15-20 minutes, tossing halfway through and drizzling with the honey-mustard glaze during the final 8 minutes to prevent burning while achieving a mahogany finish.
  6. Remove from the oven and finish with fresh parsley, flaky sea salt, and lemon zest before serving.