Roasted Carrots with Chives and Honey
- Preheat oven to 400°
- Cut carrots on the diagonal into 1 ½ inch chunks, place on a cookie sheet with sides. Add olive oil, sprinkle with ½ teaspoon kosher salt, add a few grinds of black pepper and red pepper flakes if you like; toss with hands until thoroughly coated. Spread evenly on pan and place in the oven. Roast for 15 minutes. Then stir and flip carrots over and roast another 10-15 minutes or until tender when pierced with a fork.
- Place in a serving bowl, add honey toss until coated. Add chives and garlic chives; toss and taste adding more salt and pepper as needed. Serve hot or at room temperature.