Roasted Rainbow Carrots

Susan from Food Blogga

Makes 4 servings.

Carrots:
1 lb. mini carrots, peeled or unpeeled (any color/variety available to you)
1-2 tsp olive oil
2 tsp chopped fresh thyme
2 tsp chopped fresh chives
A generous sprinkling of salt and pepper

Glaze:
1 tsp olive oil
1 tsp fresh lemon juice
A couple of pinches of lemon zest
2 tsp honey
Salt and pepper, to taste
Additional chopped fresh thyme and chives for garnish

Preheat oven to 425 degrees. Wash and peel carrots, and pat dry. (I actually leave the skin on since it is so tender and full of nutrients). Lay carrots on a baking sheet, and drizzle with olive oil. Add chives, thyme, and salt & pepper. Toss well to coat. Roast for about 15-20 min., turning once. The skins should slightly brown and blister.

Meanwhile, in a small bowl, whisk together olive oil, lemon juice, lemon zest, and honey until well combined. Season with salt and pepper as needed.

Drizzle glaze over the cooked carrots, and garnish with a sprinkling of chopped fresh thyme and chives.