Oven Roasted Carrots

Preheat oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.

Peel and cut carrots into uniform ½‑inch sticks; place in a large bowl.

Add olive oil, honey, sea salt, black pepper, and minced garlic; toss to coat evenly.

Spread carrots in a single layer on the prepared sheet, ensuring they’re not crowded.

Roast for 15 minutes, then remove and toss the carrots to promote even browning.

Continue roasting for another 10‑15 minutes, or until carrots are tender and edges are deep golden brown.

Remove from oven, drizzle melted butter over the carrots, and toss with fresh thyme leaves.

Finish with a squeeze of fresh lemon or orange juice, a pinch of flaky sea salt, and serve hot.