2 lbs medium sized carrots, peeled
2 tsp olive oil
1/2 tsp salt
2 tbsp butter, melted
2 tbsp honey
1 tsp fresh lemon juice
1 tsp chopped fresh thyme leaves
Pre-heat oven to 400F. Cut carrots lengthwise, as needed so that all the pieces are similar in thickness. Toss carrots with olive oil and salt. Cook carrots in a large shallow baking pan covered with foil, cook for 20 minutes. While the carrots are cooking combine the butter, lemon juice and honey. Remove the foil cover from the carrots.
Drizzle the honey over the carrots and gently toss them to coat. Return the carrots to the oven, uncovered, and cook for 8-10 more minutes until tender. Sprinkle thyme leaves over the carrots before serving.
Serve with Mushroom Stuffed Chicken Breast.