Season with salt and pepper, toss well and roast for 15–25 minutes, or until almost tender and lightly browned. (The time will depend on how thick the carrots are.) Whisk the honey and lemon ...

Stir in the mustard, salt, pepper and lemon juice ... Toss the carrots with the olive oil and spread them on a large, heavy baking sheet. Roast the carrots for about 20 minutes, or until tender ...

Place carrots on a parchment-lined baking sheet or roasting pan, toss in oil, and season with salt and pepper. Roast in oven, turning occasionally, until soft and browned, 30-35 minutes.