INGREDIENTS
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3 lbs carrots, peeled and sliced on a bias to 1 1/2-inch long pieces (slice thicker portions into halves)*
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3 Tbsp olive oil
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Salt and freshly ground black pepper
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3 Tbsp honey
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1 1/2 Tbsp apple cider vinegar
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2 1/2 Tbsp chopped fresh parsley
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1 Tbsp fresh thyme leaves