2 pounds of baby (thin) carrots (chop off the top, leaving 2 inches of the greens)

½ cup apricot preserves

¼ cup honey

¼ cup olive oil

2 Tablespoons butter, melted

2 teaspoons balsamic vinegar

2 teaspoons garlic powder

½ teaspoon ground mustard

½ teaspoon dried thyme

¼ teaspoon ground cumin

1 ½ teaspoon kosher salt

¼ teaspoon pepper

¼ cup parsley (optional)

Preheat oven to 375 degrees.

Spray a baking sheet with non-stick spray (you may want to line the baking sheet with foil and then spray the foil….easier clean up).

Place the carrots in a single layer on the baking sheet.  Set aside.

In a bowl, whisk together all of the remaining ingredients.  After mixed well, pour half of the seasoned glaze mixture over the carrots.  Toss the carrots until they are evenly coated with the glaze mixture.  Make sure they are in a single layer on the baking sheet.

Bake the carrots for 30 to 45 minutes (depending on the thickness of the carrots).

Stir the carrots after 20 minutes, and continue roasting until they are fork tender (roast longer for more caramelization).

When they are done, drizzle the remaining glaze over the hot, roasted carrots and sprinkle some finely chopped parsley and kosher salt (if desired).