Honey Glazed Carrots

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• 2 pounds carrots, peeled
• 1/4 cup honey
• 3 garlic cloves, minced
• 2 tablespoons melted butter or ghee
• 1 tablespoon olive oil
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

parsley, thyme or other herbs for garnish (optional)

1. Preheat your oven to 425F/220C. Then, cut the carrots on a diagonal, about 1"-1.5" in length. If your carrots are large and thick, you can slice them in half as well.
2. In a mixing bowl, toss the sliced carrots with the honey, garlic, butter, oil, and spices.
3. Pour the carrots and glaze onto a sheet pan and spread them out.
4. Roast for 20-25 minutes, tossing halfway through. You can also broil for 2-3 minutes, to get caramelization on the edges.
5. Transfer carrots to a serving dish and garnish with chopped herbs.
6. LISA'S TIPS
7. To Store: Place leftovers in an airtight container and store for up to 3 days in the fridge.
8. To Freeze: Use a freezer-safe bag or container and store for up to 3 months.
9. For Reheating: Simply reheat in the microwave until the carrots are warmed through.
10. I always recommend a heavy duty sheet pan when roasting veggies in the oven, so that your pan doesn't warp and twist.