Roasted Glazed Carrots with Walnuts & Cranberries

Carrots: 1.5 lbs whole carrots (preferably slender or bunch carrots with the green tops trimmed to about 1 inch), scrubbed and peeled.
Olive Oil: 2 tbsp
Salt & Black Pepper: To taste
The Glaze: 2 tbsp honey (or maple syrup) + 1 tbsp melted butter
The Toppings:
- $\frac{1}{3}$ cup raw walnut halves or pieces
- $\frac{1}{3}$ cup dried cranberries (or tart cherries)
- 2 tbsp fresh parsley, finely chopped

Preheat and Prep:

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Season the Carrots:

Place the peeled whole carrots onto the baking sheet. Drizzle with olive oil and season generously with salt and pepper. Toss until evenly coated, then arrange them in a single layer.
First Roast:

Roast in the oven for 15–20 minutes, until the carrots are just starting to soften and get some color.
Toast the Walnuts:

While the carrots are roasting, place the walnuts in a dry skillet over medium heat. Toast for 3–4 minutes until fragrant, stirring constantly so they don't burn. Set aside.
Glaze and Finish:

Whisk the melted butter and honey together. Carefully remove the carrots from the oven, drizzle the honey-butter mixture over them, and toss to coat. Return to the oven for another 10 minutes, or until the carrots are tender and beautifully caramelized at the edges.
Assemble:

Transfer the hot carrots to a serving platter. Pour any remaining warm glaze from the baking sheet right over them. Top generously with the toasted walnuts, dried cranberries, and fresh parsley.

Add a Citrus Kick: Whisk 1 teaspoon of fresh orange zest or a squeeze of orange juice into the glaze before drizzling.
Make it Savory-Herb: Add a few sprigs of fresh thyme or rosemary to the baking sheet while roasting.
Low-Sugar Modification: Swap the honey/maple syrup for a sugar-free keto maple syrup alternative, and use unsweetened dried cranberries to significantly lower the sugar impact of the glaze and toppings.