A wonderful holiday side dish made with some local honey from the Woogie Bee! Glazed carrots are one of my fave dishes during the holidays (or anytime) – I Frenched this up a little by using Herbes de Provence, which is typically a blend of savory, marjoram, rosemary, thyme, oregano, lavender and other herbs. The blend can be made at home or you can pick some up at your local market!
Peel and spilt your carrots in half. If using Purple Carrots, scrub well but do not peel to help retain the color.
In a separate bowl, whisk olive oil, honey, dijon, herbs, salt, pepper and champagne.
Arrange carrots on a baking sheet lined with parchment paper - making sure that they do not overlap. Drizzle honey mixture over the carrots coating evenly.
Roast in the oven for 25-30 minutes until carrots are tender but slightly firm with golden brown edges. Turn the carrots occasionally while cooking to roast evenly.