2.2 lb (1 kg) small carrots with tops

1 tbsp (15 ml) olive oil

2 shallots, chopped

2 garlic cloves, chopped

1 tbsp ginger, grated

1 tbsp (15 ml) honey

With the rack in the middle position, preheat the oven to 450°F (230°C).

On a non-stick or parchment-lined baking sheet, toss the carrots with the remaining ingredients. Season with salt and pepper.

Roast, stirring occasionally, for 30 minutes or until the carrots are tender and golden.

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