📖 Instructions

1. Preheat your oven to 400°F (200°C). This ensures even cooking and delicious caramelization.
2. Wash and peel about 1.5 pounds of carrots. You can use regular-sized carrots or baby carrots; if using larger carrots, cut them into roughly equal sizes so they cook evenly. I like to cut mine on a slight diagonal for a fancier presentation, but hey, that's just me!
3. In a large bowl, whisk together 2 tablespoons of honey, 2 tablespoons of Dijon mustard, 1 tablespoon of olive oil, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Don't be afraid to adjust the seasonings to your liking! If you're feeling adventurous, a pinch of red pepper flakes adds a nice kick.
4. Add the carrots to the bowl and toss to coat them evenly with the honey mustard mixture. Make sure every carrot is nicely glazed – this is where the flavor magic happens.
5. Spread the carrots in a single layer on a baking sheet. It's important not to overcrowd the pan, or the carrots will steam instead of roast. If necessary, use two baking sheets.
6. Roast for 20-25 minutes, or until the carrots are tender and slightly caramelized, flipping them halfway through. Keep an eye on them, as oven temperatures can vary.
7. Once the carrots are done, remove them from the oven and let them cool slightly. They're delicious hot or at room temperature. Garnish with fresh parsley or thyme, if desired. Although, you could serve them as they are.
8. Serve immediately and watch them disappear! These carrots are fantastic as a side dish with chicken, pork, or even a vegetarian main course.