Roasted carrots recipe

carrots, of course! You’ll need a pound of fresh carrots, from about 1 large or 2 medium bunches. If your carrots have tops, save them to use in vegetable stock, pesto, or carrot greens chimichurri. Extra-virgin olive oil – It helps the carrots soften and brown in the oven. Honey – It lightly glazes the carrots and highlights their sweetness. Maple syrup works too! Salt and pepper – These savory seasonings balance the sweet carrots and honey. And chopped fresh parsley – For garnish. It’s a lovely, fresh finishing touch!