This isn’t exactly a recipe. More of a serving suggestion. These tender sweet carrots are perfect for roasting. I don’t bother with a par-boil, but if im working with regular carrots, I’ll cut them into chunky diagonal slices. Toss the carrots with olive oil, honey and seasoning. Roast at 180 for 45 minutes. Less if you like an al dente bite. Garnish with thyme.
