Ingredients
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3 lbs whole carrots
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3 tbsp olive oil
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3 tbsp honey
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1/2 tsp crushed red pepper
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1/2 tsp vinegar-based hot sauce
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2 tbsp chopped fresh parsley
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2 tbsp chopped fresh dill
Steps
1
Preheat oven to 425°F. Trim and peel the carrots. Cut carrots in half lengthwise, then cut into 2-inch pieces on an angle.
2
In a small bowl, combine the oil, honey, crushed red pepper, and hot sauce. Season with salt and pepper. To 2 large sheet pans, add carrots and oil mixture, tossing to coat well. Roast 25–30 min., until carrots are tender. Garnish with the parsley and dill and serve immediately.