Honey Butter Roasted Carrots

with chives, dill, and pistachios

I was brainstorming recipe ideas this week when I realized it had been months since I made a carrot recipe. MONTHS. I went through a heavy carrot phase a couple of years ago, during peak quarantine time basically, and when you make the same food repeatedly, you can get trapped into thinking there are no more exciting ways to eat it. Wrong, wrong, and wr…