Honey Butter Roasted Carrots

Preheat oven to 425 F.

When slicing peeled carrots, rotate your knife so the cuts are diagonal and make each cut about 1 inch apart.

Add sliced carrots to a mixing bowl. Add oil, salt, pepper, thyme, paprika, and garlic powder and toss to coat completely.

Transfer carrots to a baking sheet and spread into one even layer and bake for 15 minutes.

Quickly toss or flip over carrots and continue baking another 10-15 minutes.

Remove carrots from oven and set aside.

While carrots are roasting, add butter to a light-bottomed saucepan and heat over medium-low, whisking occasionally at first.

Once the butter starts to bubble and foam appears around the edges, whisk nearly continuously until the foam subsides and brown specs form and the butter smells nutty.

Remove from the heat and whisk in honey.

Pour sauce over roasted carrots and toss to combine.