Cooked - Roasted Carrots

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1 pound carrots (about 1 large or 2 medium bunches, cut into 2-inch barrels)

1 tablespoon extra-virgin olive oil

1 teaspoon honey or maple syrup

½ teaspoon sea salt

Freshly ground black pepper

Chopped fresh parsley (for garnish)

Preheat the oven to 425°F and line a baking sheet with parchment paper.
In a large bowl, toss the carrots with the olive oil, honey, salt, and several grinds of pepper.
Transfer the carrots to the baking sheet and spread in a single layer. Roast for 15 to 25 minutes, or until fork-tender and lightly browned but not mushy. The timing will depend on the size of your carrots.
Remove from the oven and season to taste. Garnish with parsley and serve.

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