Honey Garlic Butter Roasted Carrots

Honey Garlic Butter Roasted Carrots 2 pounds (1 kg) carrots washed and peeled (or unpeeled) 1/2 cup butter 3 tablespoons honey 4 garlic cloves minced 1/4-1/2 teaspoon salt plus more for seasoning Cracked black pepper 2 tablespoons fresh chopped parsley Preheat oven to 425°F (220°C). Lightly grease a large baking sheet with nonstick cooking oil spray; set aside. Trim ends of carrots and halve lengthwise. Place carrots onto baking sheet. Melt butter in a small saucepan over medium-heat. Pour in honey and cook, while stirring, until completely melted through the butter. Add the garlic and cook for 1 minute until fragrant while stirring. Remove from heat and pour half the sauce over the carrots. Toss to evenly coat and arrange in a single layer so they cook evenly. Season with salt and pepper, cover with foil and roast for 10 minutes. Uncover and continue roasting for a further 10 minutes, or until carrots are fork-tender. OPTIONAL: Broil (or grill) for 2-3 minutes on high heat to crisp/char the edges. Drizzle with remaining sauce; adjust salt and pepper if desired and garnish with parsley. Arrange onto serving platter and enjoy!