roasted rainbow carrots

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon clarified butter
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon fresh thyme (substitute 1 tsp. dry thyme)
• 1 tablespoon good quality maple syrup
• ground himalayan sea salt, to taste
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• 3 bunches rainbow carrots, scrubbed (or peeled) and top cut down to 1-inch long
• 1/2 tablespoon fresh chopped parsley, for garnish