This simple Roasted Carrot side dish is easy to prepare and requires just a few ingredients that you likely already have in your kitchen. The carrots are tossed in a honey, butter, garlic and coriander sauce and roasted until tender and slightly charred and caramelized around the edges.
Preheat the oven to 425º Fahrenheit (220º Celsius).
Peel the carrots and cut them in half lengthwise if they are thick. Cut each halved carrot into 2-3 inch pieces. Place the carrots in a baking dish large enough to lay them out evenly (not overlapping).
In a saucepan melt the butter/ghee on medium heat. Stir in the honey, garlic, coriander, thyme, chili powder salt and pepper. Leave to gently simmer for 3 minutes before removing the pan from the heat.
Pour the sauce over the carrots and gently toss them to ensure that they are all well coated. Transfer to the oven and bake for 20 minutes. Half way through roasting, remove the carrots and quickly stir them before returning to the oven and continuing to cook until fork tender.
After 20 minutes turn the oven to broil and cook the carrots for a further 2-3 minutes to lightly brown the edges. Serve the carrots garnished with sprigs of thyme or chopped parsley.