Streamline prep time and use baby carrots.
1 tbsp butter or oil
3 tbsp honey or maple syrup
1 tbsp Vegetable Broth Mix
1⁄4 tsp cayenne pepper, optional
2 lbs (900 g) baby carrots
Toppings (optional): chopped fresh parsley or sliced green onion
- Preheat oven to 425° F.
- Melt butter or heat oil in a Wok or large oven-safe sauté pan set over medium-high heat. Add honey, broth mix, and cayenne, if using. Stir to combine. Bring to a boil; reduce heat and simmer to let flavours blend, 2 min. Add carrots; turn off heat. Stir to evenly coat.
- Move wok to oven and roast, stirring occasionally, until tender, about 18 min. Carefully remove and place back on stovetop over medium-high heat. Stir often until carrots are uniformly glazed, 2–4 min. Taste and season with salt and pepper. Add toppings, if desired.