Ingredient

• 1 pound carrots, about 1 large or 2 medium bunches, cut into 2-inch barrels
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon honey or maple syrup
• ½ teaspoon sea salt
• Freshly ground black pepper
• Chopped fresh parsley, for garnish

Direction

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the carrots with the olive oil, honey, salt, and several grinds of pepper.
3. Transfer the carrots to the baking sheet and spread in a single layer. Roast for 15 to 25 minutes, or until fork-tender and lightly browned but not mushy. The timing will depend on the size of your carrots.