1 pound full size carrots, ideally multi-colored carrots with the greens still attached (the greens are for garnish)
½ stick salted butter
½ cup honey
1 tbsp olive oil
Ancho chili powder, optional
Remove the greens from the carrots by cutting them about 1-2 inches above the top of the carrot
Peel the carrots
If the carrots are fat length wise, slice them in half. If the carrots are small, cook them whole
Preheat oven to 425F/220C
While oven is preheating, prepare the honey butter.
Melt the butter and add the honey
Stir until well mixed
Add a pinch of ancho to bring the flavors to a head. The chili powder adds flavor and is not spicy, but you can omit this step if preferred.
Toss the carrots well with the olive oil and place them on a sheet pan arranged in a single layer. Baste the carrots with the honey butter and sprinkle with salt and pepper. Put in the oven at 425F/220C for 20 minutes. Continue to baste again halfway through cooking. Then pour the remaining honey butter over the carrots in a serving plate.