Honey and Garlic Roasted Carrots

I've got a lot of carrots in my fridge right now.  I bought some 'heirloom' carrots awhile back, there were not only a couple of orange carrots in the package, but also some white, yellow and purple or red carrots.
I put some of them out with a dip last month at Tapas, used some in soup, but I've still got some left
I also picked up some regular old orange ones for a Danish recipe I'll be posting in the next couple of days.
Then I was reminded of the Fantastical Food Fight Challenge for this month.  Make something with Honey and post it, since it's National Honey Month.

The recipe has to be new to the blog, which let out my Honey Mustard Dipping Sauce.  And with all the carrots in the fridge, needing, wanting to be used up, I thought maybe I could roast them.  And if I can roast them, I can also use a touch of honey and garlic to really bring out the sweetness of the carrots.
I was right.
These were so good, and pardon me fellow Danes, but they also went well with Stegt Flaesk,  although I didn't make the usual potatoes and parsley sauce that usually go with it.
And did I mention that they're pretty much guilt free?  Little oil, a little sweetness and totally over the top YUM.

*****
I shared the recipe over at Miz Helen's Country Cottage and was awarded the coveted Red Plate. 
I believe this is the third time I've gotten one.  What a charge.

Miz Helen's Country Cottage

Yield: 2 servingsAuthor: Sid's Sea Palm Cooking

Honey and Garlic Roasted Carrots

prep time: 10 MINScook time: 20 MINStotal time: 30 mins

This takes plain old roasted carrots to a whole new level. The hint of garlic and honey sweetens the carrots even more.

INGREDIENTS:

• 1 lb. Carrots, peeled and quartered lengthwise
• 1/4 cup honey
• 1 clove garlic, peeled and shaved
• 1-2 teaspoons Extra Virgin Olive Oil
• 1-2 tablespoons water
• Salt (optional)

INSTRUCTIONS:

1. Preheat the oven to 475 degrees. Place a rimmed baking pan into the oven and heat for 5 minutes or so. Peel the carrots and cut them in half and then into quarters lengthwise, keeping them roughly equal in size. Place into a dish and pour the olive oil over top, toss to coat. Peel a clove of garlic and shave it into 1/4 cup of honey, heat until the honey is liquid, about 20-30 seconds in the microwave, set aside. Place onto the heated baking sheet and bake for ten minutes, checking after the ten minutes, and turning the carrots, so they can cook evenly. Take out of oven and sprinkle with the 2 tablespoons of water and place back in oven for an additional 5-7 minutes or until the water mostly evaporates. The carrots should be tender to the fork. If they are, turn the oven off. Pour the honey and garlic over the carrots and place back into the oven for a couple more minutes.

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