Honey Garlic Butter Roasted Carrots

• 2 lbs carrots, washed
• 1/3 cup butter
• 3 tbsp honey
• 4 garlic cloves, minced
• 1/4 – 1/2 tsp salt, plus more for seasoning
• Cracked black pepper
• 2 tbsp fresh chopped parsley

1. Preheat oven to 425^o. Lightly grease a large baking sheet with nonstick cooking oil spray; set aside.
2. If using whole carrots, Trim ends of carrots and cut into thirds. No trimming or cutting required if you are using baby carrots.
3. Melt butter in a pan or skillet over medium-heat. Pour in honey and cook, while stirring, until completely melted through the butter. Add the garlic and cook for 30 seconds until fragrant while stirring.
4. Add the carrots and allow the sauce to thicken for a further minute, while tossing the carrots through the sauce. Season with salt and pepper.
5. Transfer carrots to baking sheet in a single layer so they cook evenly.
6. Roast for 20 minutes, or until carrots are fork-tender. Broil (or grill) for 2-3 minutes on high heat to crisp/char the edges.
7. OPTIONAL: Transfer them back into the skillet and allow carrots to simmer in the sauce over high heat for 5 minutes to thicken the sauce into a glaze. *SEE NOTES
8. Season with a little extra salt and pepper, if desired. Garnish with parsley.
9. Arrange onto serving platter and enjoy!

NOTES:

*If too much water has released from the carrots while roasting and you want a thick glaze, transfer the carrots into the skillet and add a cornstarch slurry to the sauce (1/2 tsp cornstarch to 2 tsp water), while stirring it through quickly until the sauce thickens. Repeat until reaching your desired consistency.