1
In a large bowl, toss the carrots with olive oil, honey, melted butter, salt, pepper, dried oregano, and dried thyme until evenly coated.
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2
Spread the carrots out in a single layer on the baking sheet. Roast in the oven for 25 minutes, stirring halfway through to ensure even cooking.
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3
Return the cooked beef to the pot. Stir in the half-and-half, Worcestershire sauce, dried sage, frozen peas and corn, and shredded cheddar cheese.
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