Ingredients:

  • 2 lbs large carrots, peeled and sliced diagonally into 2-inch chunks
  • 1/4 cup quality clover honey
  • 4 tbsp unsalted grass-fed butter, cubed
  • 1 tsp flaky sea salt
  • 1/2 tsp cracked black pepper
  • 3 sprigs fresh thyme
  • 1 tsp apple cider vinegar
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Arrange the sliced carrots in a single layer on a large rimmed baking sheet.
  3. Dot the carrots with the cubed butter and drizzle the honey evenly across the surface. Sprinkle with flaky sea salt and cracked black pepper.
  4. Tuck the fresh thyme sprigs among the carrots. Cover the pan tightly with aluminum foil.
  5. Roast in the oven to par-steam the carrots until they begin to soften.
  6. Remove the foil for the final 10 minutes of cooking. This allows the moisture to evaporate and the honey-butter mixture to emulsify into a mahogany-colored glaze.
  7. Remove from the oven, discard the thyme sprigs, and toss with apple cider vinegar. Garnish with fresh parsley before serving.