Ingredients:

  • 1 lb whole carrots
  • 2 tbsp extra virgin olive oil
  • 1 tsp coarse sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tbsp honey
  • 1 tbsp salted butter, melted
  • 1 tsp fresh flat-leaf parsley, finely minced

Instructions:

  1. Preheat oven to 425°F (218°C). Scrub carrots vigorously under cold water; do not peel.
  2. Slice carrots on a sharp diagonal (bias cut) into 2-inch lengths to maximize surface area.
  3. In a large stainless steel bowl, toss carrots with sea salt and black pepper first, then coat thoroughly with olive oil.
  4. Spread carrots onto a large rimmed baking sheet in a single layer, ensuring no pieces are touching to prevent steaming.
  5. Roast for 15 minutes, flip with a spatula, and continue roasting for 10 more minutes until edges are mahogany and centers are tender.
  6. Whisk together melted butter and honey; drizzle over hot carrots and toss with fresh parsley before serving.