Honey-Glazed Carrots

Preheat your oven to 425º and line a sheet pan with parchment. Then, in a small saucepan over low heat, combine the butter, oil, and honey. Stir in the fresh orange juice, then add a smashed garlic clove and a whole sprig of rosemary. Leave them whole so they’re easy to remove, since we’re just looking for their flavor. Once the butter has melted, turn off the heat, give everything a stir, and set aside.

PHOTO: TIM RACCA MORRISHPHOTO: TIM RACCA MORRISH

Peel and cut the carrots crosswise into 3" pieces. If the tops are thicker, cut them in half so all of the pieces are uniform in size. Remove and discard the garlic and rosemary from the glaze. Add the carrots and toss to coat. Using a slotted spoon, transfer the carrots to the prepared sheet pan, reserving the excess glaze. This gives the carrots a light initial coating and helps prevent the glaze from pooling or burning.

Roast for 12 to 15 minutes on the upper rack, tossing halfway through. Remove the pan from the oven, pour the remaining glaze over the carrots, and toss thoroughly. Return to the oven for another 5 to 7 minutes, until glossy and caramelized. Remove from the oven and toss immediately to distribute the glaze. Let the carrots rest in the pan for 2 to 3 minutes before plating, then finish with a pinch of salt and some chopped fresh parsley.

The full list of ingredients and instructions can be found in the recipe below.