Honey Glazed Roasted Carrots

To often during a Thanksgiving meal you stand up from you seat, probably panic in realization that you have forgotten to rebutton your pants (although, if you’re a true pro you know the only acceptable pants are stretchy ones), and notice that you did not eat one vegetable that entire meal. I’m not here to shame you or make you feel badly about this, we’ve all been there. But this year, prepare yourself so that when you leave the table and begin to start this stream of thought the light bulb clicks and you’re like “wait, no, I had those incredibly perfect glazed carrots. Go me”. This recipe will add extremely minimal amount of time and effort to your game-day prep (lets be real, Thanksgiving is a game) but provides an option for people to get some veggies in. And not just any veggies, tasty, soft on the inside, crisped on the outside, well cooked and glazed, vegetables. Did I say honey is involved? Just go make them already.

Ingredients (serves ~10 people):
• Carrots (16-20)
• Honey (¼ cup)
• Avocado oil (1 tablespoon)
• Salt & pepper

1. Wash and scrub the carrots
2. Fill a stockpot with water and bring to a boil
3. Place the carrots in the boiling water, lower to a simmer, and cook until they are just about fork tender (~5 minutes-7 minutes)
4. Remove the pot from the heat and drain the carrots
5. Toss the carrots in the avocado oil, honey, and salt & pepper
6. Place on a parchment lined baking sheet and cook @ 425° for ~25-30 minutes, tossing in between, until slightly crisped
7. Serve hot

Diet Complaint:

2. Dairy Free
3. Gluten Free