Ingredients:

  • 1 lb whole carrots, peeled and sliced diagonally into 2-inch segments
  • 2 tbsp extra virgin olive oil
  • 0.5 tsp fine sea salt
  • 0.25 tsp freshly cracked black pepper
  • 1 tbsp raw honey
  • 1 tsp apple cider vinegar
  • 1 tbsp fresh Italian parsley, chopped

Instructions:

  1. Preheat your oven to 425°F (220°C). Peel the carrots and slice them diagonally into 2-inch segments to maximize surface area for caramelization.
  2. In a large mixing bowl, whisk together the extra virgin olive oil, fine sea salt, and black pepper. Add the carrots and toss vigorously until every piece is evenly coated.
  3. Spread the carrots onto a large rimmed baking sheet in a single layer, ensuring they have space between them to roast rather than steam.
  4. Roast for 15 minutes. Remove the pan from the oven and drizzle the mixture of honey and apple cider vinegar over the carrots, tossing quickly to coat.
  5. Return the pan to the oven for an additional 5–10 minutes until the edges are mahogany-colored and the tips are slightly charred. Garnish with fresh parsley before serving.