• 1 pound Nahua Aina Farms Carrots, peeled and halved lengthwise
• 1 medium bulb of Waialua Growers Organic Fennel, sliced into wedges
• 3 tablespoons Mānoa Honey & Mead ʻŌhiʻa Lehua Honey
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• Optional: chopped fresh fennel fronds or parsley for garnish

Instructions:

1. Preheat the Oven:
   Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Prepare the Vegetables:
   Arrange the carrots and fennel on the baking sheet.
3. Make the Honey Glaze:
   In a small bowl, whisk together the honey, olive oil, salt, and pepper.
4. Coat the Vegetables:
   Drizzle the honey glaze over the carrots and fennel. Toss to coat evenly, ensuring the vegetables are spread out in a single layer for even roasting.
5. Roast:
   Roast in the preheated oven for 25–30 minutes, flipping halfway through, until the carrots are tender and the fennel is caramelized.
6. Garnish and Serve:
   Transfer the roasted vegetables to a serving platter and garnish with chopped fennel fronds or parsley if desired. Serve warm.