Ingredients:

  • 2 lbs Yukon Gold potatoes, scrubbed and quartered
  • 1 lb large carrots, peeled and sliced into 2-inch diagonals
  • 1 tbsp extra virgin olive oil
  • 4 tbsp unsalted butter, melted
  • 3 tbsp clover honey
  • 3 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tbsp fresh Italian parsley, chopped
  • 1 pinch flaky sea salt

Instructions:

  1. Preheat oven to 400°F (200°C). Boil quartered potatoes in salted water for 5–7 minutes until edges are softened. Drain and let steam dry for 2 minutes.
  2. Toss potatoes and raw carrots with olive oil and a pinch of salt. Spread in a single layer on a parchment-lined baking sheet. Roast for 20 minutes.
  3. Whisk melted butter, honey, garlic, thyme, and pepper in a small bowl. Drizzle over the vegetables and toss to coat.
  4. Return to the oven for 15 minutes until vegetables are fork-tender and the honey glaze is bubbling and golden.
  5. Garnish with fresh parsley and flaky sea salt before serving.