Let me say that I should have bought three bundles because the kids loved them. My kids enjoy the flavor of ginger, lemon and honey together; I felt confident they would like them but, then again, getting them to actually try "just one" can sometimes prove to be more challenging.
Not this time. They swooped right in and gobbled up every single pretty carrot.
So I made them again, and again (you know for recipe testing purposes).
I have used these carrots as a side served with salad and chicken thighs and as an added garnishment for Carrot Peel Soup. <-- That recipe is still being developed. LOVE IT! Coming soon.
2 tablespoons butter, melted
1. Preheat oven to 425 degrees.
5. Roast for 5 more minutes. The sauce should be bubbly and the carrots starting to brown.
6. Remove carrots to serving dish and pour the remaining sauce over the roasted carrots.