2 lbs slim rainbow carrots, scrubbed
1½ tbsp olive oil
1½ tsp Cookies Hot Honey seasoning
1 tbsp honey
1 tsp lemon juice
fresh thyme, optional
Heat oven to 425°F. Toss carrots with oil and seasoning. Roast in one layer for 20–30 minutes, turning once, until browned and tender; halve thicker carrots lengthwise. Stir together honey and lemon juice. Toss the hot carrots with the glaze and return to the oven for 2–3 minutes, watching closely so the sugars do not burn. Scatter thyme over the top.
