Preparation

1. Preheat oven to 400 F on bake, convection mode or 425 F bake. Line baking sheet with parchment paper.
2. In a medium bowl, combine olive oil, honey, ginger, garlic and stir to combine. Add a pinch of salt and some pepper. Add carrots and toss to coat. Transfer the carrots to the lined baking sheet and spread into a single layer. Bake for 10 minutes. Then stir to help coat with mixture and spread in a single layer again for even cooking. Place back in oven and bake an additional 10 minutes.
3. Chop the parsley or herb of choice (dill, thyme, cilantro or mint would also be good choices). Sprinkle most of the herbs over the roasted carrots and toss well. Add the lemon juice and toss again. Transfer to serving dish and top with remaining parsley. Serve warm. Can be refrigerated and reheated in a microwave if desired.