Servings: 4
1 pound rainbow carrots, peeled and diagonally sliced into uniform size pieces
3 tablespoons olive oil
3 tablespoon honey
Sea salt
Minced fresh herbs, such as parsley or thyme for garnish
Heat the oven to 400 F. Mix the olive oil and honey, blending well. In a roasting pan large enough to hold carrots in a single layer, toss the carrots with the oil/honey mixture. Roast for 20 minutes, or until the carrots are tender and lightly browned.
Garnish with minced herbs and serve. Kitchen Ade note: Measure the oil with a measuring spoon first, then measure the honey. The honey will slide right off the spoon.
