Roasted Baby Carrots – Chef Tom Cooks !

Ingredients

• 1 1/2 lbs of 5 inch long baby carrots (rinsed, scrubbed clean, patted dry, carrot greens cut to 1 inch above top of carrot)
• 1 medium red onion (halved lengthwise, then cut into 8-12 wedges)
• 2 Tbsp olive oil
• 1 Tbsp fresh chopped rosemary
• 2-3 cloves garlic (peeled and crushed)
• Salt
• Freshly ground black pepper
• honey