A sweet and savory take on the classic glazed carrots, these roasted beauties easily take your typical glazed carrots to the next level of deliciousness.

INGREDIENTS:
2 lbs Carrots, topped and sliced lengthwise
Olive Oil
Salt

FOR THE GLAZE:
⅓ cup Honey or Maple Syrup
¼ cup Brown Sugar
4 Tbsp Butter
1 ½ tsp Salt
Italian Herb Blend, minced
*optional* Pinch of Crushed Red Pepper Flakes

DIRECTIONS:
Preheat oven to 400º. Cut carrots lengthwise - halve thinner carrots, or quarter thick ones, aiming for approximately equal thicknesses. Since you bought them fresh from the farm, don’t worry about peeling them - the skin is thin and full of nutrients. They just need a good scrub!

Toss the carrots lightly with oil and salt. Spread on a sheet pan and roast just until tender, 30-50 minutes, depending on thickness. Test with a fork - it should pierce the carrot with little resistance. 

Meanwhile, heat a large saucepan (large enough to comfortable fit all the roasted carrots) over medium-low heat. Melt the honey, brown sugar, butter, salt and other seasonings to your taste, such as crushed red pepper flakes or an Italian herb blend (thyme, rosemary, oregano). Taste the glaze and adjust the seasoning. Make it sweeter, saltier, spicier, herbier…whatever is most delicious to you! Feel free to experiment. What about a dash of ground spicebush? Or mustard? When you’re happy with the taste, turn off the heat under the saucepan until the carrots are ready.

As soon as the carrots have finished roasting, return your saucepan with the glaze to medium-low heat, until the glaze is once again liquid. Add the carrots into the saucepan and cook for a minute or two, stirring to coat the carrots evenly. Serve right away, drizzling with any extra glaze.