* 2 lbs carrots, peeled and then halved or quartered lengthwise
* 1/3 cup butter
* 3 tablespoons honey
* 5 cloves garlic, minced
* 1 teaspoon Sriracha hot sauce
* 3/4 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 3 tablespoons fresh parsley, minced
Preheat the oven to 425°F. Place the carrots on a large sheet pan.
Melt the butter in a small saucepan over medium heat. Whisk in the honey, garlic, Sriracha, salt, and pepper. Bring the mixture to a boil and cook for 1 minute. Pour the buttery sauce over the carrots and toss to coat evenly.
Roast the carrots for 15-20 minutes, or until the carrots are fork tender. Turn the oven to broil and broil the carrots for 2-3 minutes, or until the edges of the carrots are lightly charred.
Transfer the carrots to a serving dish and drizzle any remaining sauce from the pan over the carrots. Sprinkle parsley over the carrots before servings.