• 2 lb carrots, peeled and cut lengthwise
• 2 tbsp olive oil
• 1 tbsp Fishkill
• 1 tbsp honey
• 1/2 tsp ground cumin
• Black pepper
• 1 tbsp chopped parsley

Toss carrots with oil, Fishkill, honey, cumin, and pepper. Roast at 425°F for 25–30 minutes, turning once. Garnish with parsley.