Heat the oven to 475 degrees F (245 degrees C).
Carrots (4 1/2 cups)
on a rimmed baking sheet, drizzle on
Extra-Virgin Olive Oil (1 Tbsp)
, and roll the carrots to coat them. Roast until they are very dark brown, even a bit burnt on the edges, but not fully tender, 10 to 12 minutes.
When the carrots are cool enough to handle, cut them on a sharp angle into 1/2-inch-thick slices and transfer to a large bowl. Add the
White Wine Vinegar (2 Tbsp)
, season with
Kosher Salt and Freshly Ground Black Pepper (to taste)
, and toss to coat. Let the carrots sit for 5 minutes to absorb the vinegar.
Spread them out on the baking sheet again, distribute the
Unsalted Butter (2 Tbsp)
on top, and drizzle the
Honey (2 Tbsp)
over it all. Roast until they are fully tender and the butter and honey are making a lovely mess, 5 to 7 minutes.
Scrape everything into a serving bowl, taste, and adjust with more vinegar, salt, or pepper. Top with the
Roasted Almonds (1/2 cup)
Serve warm and enjoy!