Cooking Instructions

• Position an oven rack in the middle and preheat the oven to 425F.
• Peel and trim the carrots, cutting them into 2-inch pieces. If any pieces are thicker than 1 inch, slice them lengthwise to about 1/2 to 3/4 inch thickness; otherwise, keep them whole. Place the carrots on a rimmed baking sheet. Mince the garlic.
• In a small saucepan over medium heat, melt the butter. Add the minced garlic and cook while stirring until fragrant, about 30 seconds. Remove from heat, then stir in the honey until well combined.
• Pour half of the honey mixture over the carrots and toss to ensure they are covered. Sprinkle with the salt and black pepper, then toss again. Spread the carrots out evenly on the baking sheet.
• Roast the carrots for 15 minutes, then stir them and continue roasting until they are tender and browned on the bottom, about 15 to 20 minutes more. Drizzle the remaining honey mixture over the carrots and squeeze the juice from half a lemon on top, tossing to coat them. Transfer the finished carrots to a serving bowl. If desired, garnish with fresh parsley.