Roasted Baby Carrots with a Honey Sriracha Glaze

INGREDIENTS

1 lb

baby globe or plain baby carrots, scrubbed and peeled with 1/2 to 1 inch of stem left on end (see picture above)

1 tbsp

extra virgin olive oil

1 tbsp

butter

1 tbsp

honey

1 tsp

Sriracha

Kosher salt

Chopped flat leaf parsley for garnish (optional)