Honey Glazed Carrots

Honey glazed carrots

• 900g medium carrots (about 8), peeled and cut crosswise into 2-inch pieces (if more than 1-inch thick, halve or quarter lengthwise into pieces roughly 1/2 to 3/4-inch thick; otherwise leave whole)
• 45g unsalted butter
• 3 cloves garlic, minced
• 1 1/2 tbsp honey
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 small lemon, juiced
• `` chopped fresh parsley leaves, for garnish (optional)

Arrange a rack in the middle of the oven and heat the oven to 425F (220C). Place the carrot pieces on a rimmed baking sheet.

Melt the butter in a small saucepan over medium heat. Add the garlic and cook, swirling occasionally, until fragrant, about 30 seconds. Remove from the heat, add the honey, and whisk to combine.

Drizzle half the honey glaze over the carrots and toss to coat. Season with the salt and pepper and toss again, then spread into an even layer.

Roast for 15 minutes. Toss the carrots, then roast until tender and browned on the bottoms, 15 to 20 minutes more.

Drizzle over the remaining honey glaze, squeeze the lemon over the carrots, and toss to coat. Transfer to a serving bowl and garnish with parsley, if using.

Make ahead: the carrots can be peeled and chopped up to 1 day ahead. Refrigerate in an airtight container.

Storage: leftovers can be refrigerated in an airtight container for up to 5 days.