Preheat your oven to 450°F (230°C). Wash and trim the rainbow carrots, then cut them into uniform 2-inch pieces for even cooking. This initial high heat blast ensures they get nicely caramelized. Next, toss the prepared carrots with oil, salt, and black pepper, then spread them in a single layer on a baking sheet. While the carrots begin roasting, gather and prepare the ingredients for the honey glaze and gremolata to ensure a smooth workflow.

Roast the seasoned carrots for 10-15 minutes at 450°F (230°C) until they start to soften and brown slightly at the edges. While the carrots are roasting, combine unsalted butter, honey, bay leaves, and the two smashed garlic cloves in a small saucepan over medium heat. Let this gently simmer for about 5 minutes, allowing the garlic and bay leaves to infuse the butter and honey. I always find smashing the garlic rather than mincing it prevents it from burning and provides a more mellow flavor to the glaze.

Add 1/2 tsp of freshly squeezed lemon juice to the honey glaze mixture, then remove the bay leaves and garlic cloves. Reduce the oven temperature to 350°F (175°C). Carefully remove the partially roasted carrots from the oven and toss them thoroughly with the warm honey glaze, ensuring each piece is well coated. Return the glazed carrots to the oven to roast for an additional 5-10 minutes, or until tender and deeply caramelized.

While the glazed carrots finish roasting, prepare your gremolata. Finely chop the remaining carrot greens and combine them with the single minced garlic clove, toasted chopped almonds, 1/2 tbsp oil, and 1 tsp lemon juice. This fresh, bright topping provides a wonderful contrast to the sweet carrots. I find toasting the almonds beforehand really brings out their nutty flavor and adds another layer of texture to the dish. Once the carrots are tender and glistening, transfer them to a serving dish and generously top with the prepared gremolata.