Bev's Recipe Collection

• 4 pounds carrots
• 1/4 C olive oil
• 1/4 C honey
• 2 T Dijon mustard
• 2 t crushed rosemary
• 1 t salt
• 1 t black pepper
• 1/2 t garlic powder

Clean the carrots and half lengthwise. Place in a single layer on a parchment-lined jelly-roll pan.

Mix the ingredients in a bowl and pour over carrots. Coat the carrots evenly.

Bake at 425 degrees for 25 minutes until the carrots are tender. Serve immediately.