Instructions

• Preheat the oven to 425°F.
• In a large mixing bowl, combine 1 pound baby carrots, 2 1/2 tablespoons olive oil, 3 tablespoons honey, salt to taste, and ground black pepper to taste. Toss until the carrots are evenly coated.
• Line a baking sheet with parchment paper and spread the coated carrots in a single layer on the sheet, leaving small gaps so they roast instead of steam.
• Roast in the preheated oven for 30–35 minutes, until the carrots are tender when pierced with a fork and the edges are slightly caramelized. About halfway through (15–18 minutes), turn the carrots with a spatula or shake the pan to promote even browning.
• Remove the carrots from the oven, transfer to a serving dish, sprinkle with 3 tablespoons chopped fresh parsley, and serve warm.