- 2 lbs carrots
- 1/3 cup of Olive Oil Divine's Butter Flavored Extra Virgin Olive Oil
- 3 tbsp honey
- 4 cloves of minced garlic
- 1/3 tsp of Olive Oil Divine's Himalayan Pink Salt
- Black pepper
- 2 tbsp parsley
Preheat your oven to 425 degrees Fahrenheit. Grease a tray.
Trim carrots and cut them into thirds.
Preheat a skillet over medium heat and add the olive oil. Pour in the honey and stir until it completely melts. Cook the garlic in this for 30 seconds.
Add the carrots in and cook 1 minute, stirring often. Add salt and pepper as needed.
Place carrots on the greased tray and roast for 20 minutes. Broil for 2 minutes to char the edges.
You can add everything back into the skillet after baking and let it cook on high heat for 5 minutes to thicken the sauce into a glaze. You can adjust the thickness of the glaze by adding in a cornstarch slurry of 1/2 tsp cornstarch stirred into 2 tsp of water and stirring until the sauce thickens. You don't want to burn the glaze.
Season with salt and pepper, and garnish with parsley.