Directions:
- Prepare the Honey Garlic Butter Sauce:
- Melt the butter in a pan or skillet over medium heat.
- Pour in the honey and cook, stirring constantly, until fully melted and combined with the butter.
- Add the minced garlic (or garlic powder) and cook for about 30 seconds until fragrant, continuing to stir.
- Coat the Carrots:
- Add the baby carrots to the pan, tossing them through the honey garlic butter sauce.
- Allow the sauce to thicken slightly, coating the carrots evenly. Season with salt and cracked black pepper to taste.
- Roast the Carrots:
- Preheat the oven to 425°F (220°C).
- Transfer the coated carrots to a large, lightly greased baking sheet, arranging them in a single layer to ensure even cooking.
- Roast in the preheated oven for about 20 minutes, or until the carrots are fork-tender.
- Broil for Extra Crispness:
- For a caramelized, slightly charred finish, switch the oven to broil on high heat.
- Broil the carrots for 2-3 minutes, watching closely to avoid burning.
- Garnish and Serve:
- Remove the carrots from the oven and sprinkle with fresh chopped parsley before serving.