Ingredients

• 2 bunches baby rainbow carrots, about 1½ pounds
• 1½ tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon finely chopped fresh sage, plus a few leaves for garnish
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

Directions

Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.

Remove the carrot tops, leaving a small bit of stem attached if you like the look. Scrub the carrots well under cool running water with a vegetable brush. Fresh baby carrots usually have tender skins, so there is no need to peel them.

Leave small carrots whole. Cut thicker carrots in half lengthwise so the carrots are fairly similar in size and cook evenly. Pat them dry after washing so they roast rather than steam.

Place the carrots on the baking sheet. Drizzle with olive oil and honey, then sprinkle with salt and pepper. Toss until the carrots are evenly coated, and spread them into a single layer.

Roast for 15 minutes. Turn the carrots, then scatter the chopped fresh sage over them.

Return the carrots to the oven and roast for another 10 to 15 minutes. They are ready when they are tender when pierced with a fork and beginning to brown around the edges.

Taste and add a little more salt if needed. Serve warm, with a few fresh sage leaves added for garnish if desired.

Yield

4 servings