Roasted Carrots with Honey Butter from Eating in the Middle from Cookie + Kate
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On a large, rimmed baking sheet, toss the carrots with the olive oil and salt. Spread them into a single layer and roast, stirring halfway, until browned and tender, about 33 to 40 minutes, depending on their size. Some of mine got a little too done at their scraggly tips, but I just pinched off those pieces before serving.
Preheat the oven to 425 degrees Fahrenheit. Cut the carrots in half width-wise (as in, through the middle—I didn't do this for my short heirloom carrots, but you probably should for long standard carrots). Then cut them vertically into halves or even quarters to form long, uniform pieces.