• 2 pounds (1 kg) carrots washed and peeled (or unpeeled)
• 1/2 cup butter
• 3 tablespoons honey
• 4 garlic cloves minced
• 1/4-1/2 teaspoon salt plus more for seasoning
• cracked black pepper
• 2 tablespoons fresh chopped parsley

• Preheat oven to 425°f (220°c)
• Lightly grease a large baking sheet with nonstick cooking oil spray and set aside
• Trim ends of carrots and halve lengthwise
• Place carrots onto baking sheet
• <elt butter in a small saucepan over medium-heat
• Pour in honey and cook, while stirring, until completely melted through the butter
• Add the garlic and cook for 1 minute until fragrant while stirring
• Remove from heat and pour half the sauce over the carrots
• Toss to evenly coat and arrange in a single layer so they cook evenly
• Season with salt and pepper, cover with foil and roast for 10 minutes
• Uncover and continue, roasting for a further 10 minutes, or until carrots are fork-tender

Optional

• Broil (or grill) for 2-3 minutes on high heat to crisp/char the edges
• Drizzle with remaining sauce, adjust salt and pepper if desired and garnish with parsley
• Arrange onto serving platter and enjoy