2 pounds large carrots, peeled and sliced diagonally
3 tablespoons extra virgin olive oil
2 tablespoons honey
1 teaspoon garlic powder
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh parsley for garnish
Instructions
Preheat your oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and to make cleanup much easier after the holiday meal.
In a large mixing bowl, toss the sliced carrots with the olive oil, honey, garlic powder, salt, and black pepper. Stir everything together until every piece of carrot is evenly coated with the oil and seasoning mixture. This ensures that every bite is flavorful and roasts evenly.
Spread the seasoned carrots out in a single layer on the prepared baking sheet. It is important not to overcrowd the pan, as the carrots need space for the air to circulate so they can roast and caramelize rather than steam.
Place the baking sheet in the center of the oven and roast for 20 to 25 minutes. About halfway through the cooking time, use a spatula to toss the carrots. They are finished when they are tender when pierced with a fork and show beautiful browned edges.
Remove the pan from the oven and immediately sprinkle the fresh thyme and parsley over the hot carrots. Transfer them to a warm serving platter and serve immediately while they are still hot and glistening.
