Honey Roasted Carrots with Lemon and Herbs
Sue Lau | Palatable Pastime
tender whole carrots
trimmed and split lengthwise
dried thyme leaves or 1 tbsp. fresh thyme leaves
dried rosemary leaves or 1 tablespoon snipped fresh rosemary
Cracked black pepper
Preheat oven to 425°F.
Pare carrots, trim and split lengthwise
Line a baking pan with nonstick foil and toss whole carrots with oil, thyme, rosemary, garlic, salt and black pepper; place in single layer.
Roast carrots for about 20 minutes, toss gently and drizzle with honey.
Roast for another 10-20 minutes or until tender and caramelized, depending on carrot size.
From the kitchen of palatablepastime.com