Honey-Roasted Carrots
['3 to 4 bunches (depending on size) fresh carrots, peeled', '2 tablespoons extra-virgin olive oil', '2 tablespoons honey', 'Salt and freshly ground black pepper, to taste', 'N/A freshly ground black pepper']
1. Preheat the oven to 450°:F.
2. Cut the carrots into thirds, crosswise on a sharp diagonal.
3. Bring salted water to a boil in a large pot fitted with a steamer basket. Let carrots steam until just tender, about 5 minutes. Drain and place in a bowl. Toss with the oil, honey, salt and pepper.
4. Place the carrots on a baking sheet in a single layer and bake for 25 minutes. Loosen them from the baking sheet with a spatula. Adjust the seasonings and remove to a serving bowl.
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