Looking for a delicious, healthier side dish for your Easter gatherings? Try these sweet and savory roasted carrots. Roasting carrots brings out their natural sweetness, while herbs add a unique flavor to this tasty dish. It’s sure to be a crowd-pleaser!

INGREDIENTS

• 4 pounds medium carrots, peeled and cut into 1-inch pieces

• 3 tablespoons olive oil

• 1 tablespoon fresh thyme, chopped

• 1 ½ teaspoons kosher salt, plus more to taste

• Black pepper, to taste

• 4 tablespoons salted butter

• 2 tablespoons honey

• 1 tablespoon apple cider vinegar

• 2 teaspoons Dijon mustard

• ½ cup chopped fresh parsley

• ¼ cup chopped fresh chives

INSTRUCTIONS:

1. Preheat oven to 400 degrees. Put the carrots in a large bowl and drizzle with the olive oil. Sprinkle with thyme, salt and a few grinds of pepper and toss well to coat. Divide between two rimmed baking sheets, spreading the carrots in an even layer (reserve the bowl). Roast, switching the position of the pans halfway through, until the carrots are browned and tender, about 30 minutes.

2. Meanwhile, melt the butter in a small skillet over medium heat. Whisk in honey, vinegar and a pinch of salt. Bring to a boil and cook until just slightly thickened, 1 to 2 minutes. Remove from heat and whisk in mustard, then whisk in parsley and chives, reserving a tablespoon of each for garnish.

3. Transfer the roasted carrots to the reserved bowl. Drizzle with the honey-herb butter and toss well. Transfer to a serving dish and sprinkle with the reserved parsley and chives.

Makes 8 to 10 servings.

Recipe Card for Roasted Carrots With Honey Herb Butter

Source: Pioneer Woman