Here I started with my basic recipe for Roasted Carrots and added a light glaze of honey and cinnamon, which gives the dish a festive flair without being too sweet.
1 pound medium-to-large carrots, peeled
1 tablespoon extra virgin olive oil
2 tablespoons honey, divided
1/4 teaspoon ground cinnamon
Salt and freshly ground black pepper to taste
Preheat oven to 400 degrees.
Cut the carrots in half lengthwise and then cut crosswise into 2-inch pieces. Cut the thicker pieces in half again lengthwise, so that all the pieces will be similar in size.
In a large bowl, toss the carrot pieces with the olive oil, 1 tablespoon of the honey, the cinnamon, and salt and pepper.
Arrange the coated carrots in a single layer in a deep baking dish or roasting pan lined with non-stick foil. Roast for 10 minutes. Remove from oven and stir.
Drizzle the carrots with the remaining 1 tablespoon of honey, along with additional salt and pepper as needed, and toss well to coat the carrots evenly.
Return to oven and roast uncovered, stirring occasionally, for another 10-20 minutes, or longer as needed, until the carrots are tender.
-- 2-3 servings