Roasted Carrots

These make an attractive side dish.

1 lb. carrots peeled and cut into sticks or left whole if small

2 T. olive oil

2 T. honey

1 T. Dijon mustard

1 tsp. fresh lemon juice

1 tsp. garlic powder

Salt and pepper

1 tsp. Fresh thyme and parsley chopped for garnish

Heat oven to 425 F. Line a baking sheet with parchment. Toss carrots with olive oil, honey, Dijon, salt and pepper and coat carrots. Roast carrots in one layer for 20-25 minutes flipping them halfway through. They should be tender and caramelized. Remove from oven and transfer to a serving dish. Garnish with chopped parsley and thyme.

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