Preheat oven to 425 degrees F. Lightly grease a large baking pan.
Cut carrots into the shape and size of your choosing. Note: I suggest using carrots cut into 1-2" long pieces. If using whole carrots, you will need to roast longer.
In a small bowl, mix together olive oil and melted butter.
Put carrots in a large mixing bowl and toss with the olive oil/butter mixture until all the carrots are coated.
Add salt and stir until it’s evenly distributed.
Spread in an even layer on the prepared baking sheet and roast in the preheated oven for 10-20 minutes (depending on the size of your carrots) or until carrots just begin to brown, stirring once halfway through.
Remove the carrots from the oven and drizzle with honey, then stir until the honey is evenly distributed.
Return the carrots back to the oven and roast for an additional 10-15 minutes or until carrots are just golden-brown.
Serve immediately garnished with chopped carrot top greens or your favorite fresh herbs (parsley, rosemary, thyme, etc.)
Olive oil. Any neutral tasting oil works great in this recipe. The top three I recommend are olive oil, avocado oil and canola oil. Or you could just replace the olive oil with more butter.
Butter. coconut oil or ghee are dairy-free substitutions for butter.
Honey. For a vegan version, use maple syrup.
Note: Carrot shape and size mattersYou can cut the carrots into any shape or size you prefer, just be aware that you will have to adjust the roasting time if the pieces of carrot are smaller with more surface area touching the pan.If you'd like more guidance on how to roast carrots cut smaller, check out this roasted carrots post and video!StoreStore any leftovers in an airtight container in the refrigerator for 5-7 days. Reheat in the microwave or in the oven.