| Preparation time | 20 min |
| Cooking Time | 25 min |
| Ready In | 45 min |
| Level of Difficulty | Easy |
| Servings | 3 |
Ingredients
2.5 pounds carrots, trimmed and scrubbed3 tablespoons liquid honey, plus more for serving½ teaspoon crushed red pepper flakesKosher salt
Directions
- Preheat the oven to 425 degrees
- Cut carrots into pieces that are about 2-3 inches by ½ inch thick. Every carrot is different, so don’t worry if your measurements aren’t exact. Place in a large mixing bowl and toss well with the olive oil and 1 teaspoon salt.
- Roast for 20 minutes, tossing once, until the carrots are almost tender and are beginning to brown. Add 1 tablespoon honey and ¼ teaspoon red pepper flakes to toss, and roast for 10 to 15 minutes, until the edges are caramelized. Toss with and set aside for 10 minutes to cool slightly.
- To serve, place the carrots in a shallow serving dish. Top with a drizzle of honey and a sprinkling of salt. Serve warm or at room temperature.