• Add the baby carrots to the sauce in the skillet.
• Toss gently to coat the carrots evenly.
• Let the sauce thicken for about a minute while tossing the carrots.
• Season with salt and cracked black pepper to taste.
3. Roast the Carrots:
• Preheat the oven to 425°F (220°C).
• Lightly grease a large baking sheet.
• Arrange the carrots in a single layer on the sheet.
• Roast in the preheated oven for approximately 20 minutes, or until fork-tender.
4. Broil for Crispy Edges:
• Turn the oven to broil.
• Cook the carrots for an additional 2-3 minutes on high heat to crisp and char the edges slightly. Watch closely to avoid burning.
5. Garnish and Serve:
• Remove the roasted carrots from the oven and transfer to a serving dish.
• Sprinkle with fresh chopped parsley.
• Serve hot and enjoy!
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