This one is super simple and comes from Josh McFaddens Cookbook "Six Seasons".
First slice your almonds and lightly toast them. Set aside.
Peel carrots and trim the ends.
Rub them with oil.
Roast until charred around the edges and mostly cooked.
Soak them in vinegar.
Season with lots of salt and freshly cracked pepper.
Add butter chunks, drizzle with honey (or maple syrup!) and spread back on the pan.
Roast again until they begin to really caramelize.
Taste, adjust seasoning, and toss with almonds!