Peel Carrots and cut diagonally into 3-4 cm lengths. Ensure to cut each piece roughly the same size.

In a small stainless steel saucepan (I used skillet) melt butter. Allow butter to cook until brown with constant stirring.

Butter will start to foam. Continue to heat it while whisking constantly. Butter will turn brown. This will take anywhere between 5 to 12 minutes depending on heat, the pan used to cook and the quality of butter.

Once butter has browned, immediately reduce heat to low and add olive oil. I prefer to mix olive oil with butter to prevent it from burning. You can stick to using only butter and skip olive oil.

Add minced garlic and give it a quick mix. Keep going until garlic begins to brown as well. You need to keep stirring else it’ll all burn very fast. Keep a close eye and remove pan from heat immediately once garlic begins to brown.

Pour honey into the pan. Add in the seasoning – salt and freshly ground pepper. Mix until well combined.

Mix in cut carrots into the pan.

Toss gently until carrots are evenly coated with brown butter-honey mix.

Transfer coated carrots into a baking tray greased generously with oil.

Roast in pre heated oven at 425 degree F (or 220C) for 15 minutes.

Remove tray from oven, gently toss, then roast for another 10 minutes or until carrots are softened and caramelizes on the edges.

Remove carrots from oven.

Toss it one last time with the left over glaze in the pan.

Transfer to serving dish. Garnish with fresh chopped parsley.

Serve warm.