• 1 ½ lb rainbow carrots, peeled and ends cut
  • 1 ½ tbsp olive oil
  • 1 garlic clove, minced
  • ¼ tsp onion powder
  • ⅛ tsp black pepper
  • ¾ tbsp raw honey
  • 1 tbsp chopped parsley, for garnish
  1. Preheat the oven to 400°F.
  2. Using a sharp knife, slice the carrots in half, then slice again diagonally into one-inch pieces.
  3. In a medium bowl, mix the olive oil, garlic, onion powder, black pepper and raw honey until it's well combined. Add the carrots and toss until well coated.
  4. Spread the carrots onto a sheet pan in a single layer. Roast for 20-25 minutes, flipping them halfway.
  5. Transfer the glazed carrots to a plate and garnish with freshly chopped parsley.