Roasted Carrots with Honey  Herb Butter

They’re sweet and savory!
Ingredients:

• 4 lIb. medium carrots, peeled and cut into  1-inch pieces
• 3 Tab. olive oil
• 1 Tapb fresh thyme, chopped
• 1 1/2 tsp. kosher salt, plus more to taste
•  Black pepper, to taste
• 4 Tbsp. salted butter
• 2 Tab honey
• 1 Tbsp. apple cider vinegar
• 2 tsp. Dijon mustard
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh chives

Directions:

1. Preheat the oven to 400°.
2. Put the  carrots in a large bowl and  drizzle with the olive oil.
   Sprinkle with the thyme, salt and a few grinds of pepper’
3. Toss well to coat.
4. Divide between 2 rimmed baking sheets, spreading  the carrots in an even layer.
5. Roast, switching the position of the pans halfway through, until the  carrots are browned and tender, about 30 minutes.
6. Meanwhile, melt the butter in a  small skillet over medium heat.
7. Whisk in the honey, vinegar and  a pinch of salt.
8. Bring to a boil.
9. Cook until just slightly thickened, 1 to 2 minutes.
10. Remove the from the heat.
11. Whisk in the mustard.
12. Then whisk  in the parsley and chives,  reserving a tablespoon of each for garnish.
13. Transfer the roasted carrots to the reserved bowl.
14. Drizzle with the honey-herb butte.
15. Toss well.
16. Transfer to a serving dish.
17. Srinkle with the reserved parsley and chives.

Serves:   8-10
Source:  Ree Drummond via Mary Oswell. – Thanksgivin 2025