Servings: 4

2 pounds carrots, peeled 2 pounds carrots, peeled
1/4 cup honey ¼ cup honey
3 garlic cloves, minced 3 garlic cloves, minced
2 tablespoons melted butter or ghee 2 tablespoons melted butter or ghee
1 tablespoon olive oil 1 tablespoon olive oil
1 teaspoon cinnamon 1 teaspoon cinnamon
1/2 teaspoon ground ginger ½ teaspoon ground ginger
1/2 teaspoon salt ½ teaspoon salt
1/4 teaspoon pepper ¼ teaspoon pepper
parsley, thyme or other herbs for garnish (optional) parsley, thyme or other herbs for garnish (optional)

Preheat your oven to 425F/220C. Then, cut the carrots on a diagonal, about 1"-1.5" in length. If your carrots are large and thick, you can slice them in half as well.
In a mixing bowl, toss the sliced carrots with the honey, garlic, butter, oil, and spices.
Pour the carrots and glaze onto a sheet pan and spread them out.
Roast for 20 to 25 minutes, tossing halfway through. You can also broil for 2 to 3 minutes, to get caramelization on the edges.
Transfer carrots to a serving dish and garnish with chopped herbs.

To Store: Place leftovers in an airtight container and store for up to 3 days in the fridge.  To Store: Place leftovers in an airtight container and store for up to 3 days in the fridge.
To Freeze: Use a freezer-safe bag or container and store for up to 3 months.  To Freeze: Use a freezer-safe bag or container and store for up to 3 months.
For Reheating: Simply reheat in the microwave until the carrots are warmed through.  For Reheating: Simply reheat in the microwave until the carrots are warmed through.
I always recommend a heavy duty sheet pan when roasting veggies in the oven, so that your pan doesn't warp and twist.  I always recommend a heavy duty sheet pan when roasting veggies in the oven, so that your pan doesn't warp and twist.