Simple roasted carrots tossed in a light honey butter sauce makes an incredible side dish! This recipe yields enough for 2 to 4 side servings, so you may want to double the recipe—just use two pans in the middle and upper third of the oven, and swap them halfway through cooking.
Recipe minimally adapted, with permission, from Eating in the Middle, a cookbook by Andie Mitchell.
Make it dairy free: I suppose there’s always non-dairy butter, but you could also just toss the roasted carrots with a light drizzle of maple syrup. Or you could make the glaze with a little coconut oil instead of butter (it won’t brown like butter), if you love the flavor of coconut oil.
Make it vegan: See above about butter. Maple syrup would be a great substitute for the honey.
Change it up: Use maple syrup instead of honey, and/or try adding toasted chopped nuts (hazelnuts, almonds, pecans or walnuts come to mind) or seeds (like pepitas). A sprinkle of fresh herbs would be lovely (like thyme or chopped parsley). You could also rub spices onto the carrots before roasting—a little cumin and coriander would make some delicious Moroccan-flavored carrots.