Honey-roasted baby carrots

Honey-roasted Baby Carrots

Serves 4

1 bunch fresh baby carrots with green stems intact, unpeeled (I stopped peeling root vegetables a long time ago)

2 Tbsp. olive oil

2Tbsp. honey

2 cloves garlic, finely chopped (I use my garlic press, but chop if you prefer)

1 sprig fresh Rosemary, finely chopped

Sea salt and fresh cracked pepper to taste

Preheat the oven to 475 degrees. Cut most of the green stems off the carrots, leaving about a 2 inch stalk. Combine oil, honey, garlic, salt and pepper in a bowl large enough to fit the carrots. Toss carrots in the mixture until coated. Place onto a baking sheet and sprinkle with chopped Rosemary. Roast for 7 – 8 minutes per side, or until the carrots are browned and caramelized.

Honey-roasted baby carrots