Ingredients:

2 pounds (1 kg) carrots washed and peeled (or unpeeled)

1/3 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

Directions:

1. Peel carrots or leave with skin, personal preference. Just make sure they are scrubbed and clean! Cut the ends off and halve the carrots for faster roasting.

2. Melt butter in a pan over medium heat. Pour in honey and stir until completely melted through the butter. Keep stirring, add the garlic and cook for 30 seconds.

3. Add carrots and allow the sauce to thicken for a further minute. Make sure all carrots are buttery. Season with a little salt and pepper.

4. Place carrots on a baking dish, make sure its only one layer for faster and better roasting.

5. Drizzle with only HALF the sauce. Roast for 20 minutes, depending on the oven (Preheat oven to 425°F (220°C)), and switch to broil (or grill) for 2-3 minutes on high heat give it some crispiness on the edges.

6. Drizzle the remaining sauce over after roasting and season with a little extra salt and pepper

Bon Appetit!