Roasted Carrots Honey Thyme (Print)

Tender roasted carrots glazed with honey and fragrant fresh thyme, a perfect balance of sweetness and herbs.

# What You Need:

01 - 1.5 lbs carrots, peeled and cut into sticks or diagonal slices

02 - 2 tbsp olive oil

03 - 2 tbsp honey

04 - 1.5 tsp fresh thyme leaves

05 - 0.5 tsp sea salt

06 - 0.25 tsp black pepper

07 - 1 tbsp unsalted butter

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.

02 - In a large bowl, toss carrots with olive oil, honey, fresh thyme, sea salt, and black pepper until evenly coated.

03 - Spread the coated carrots in a single layer on the prepared baking sheet.

04 - Roast for 25 to 30 minutes, turning once halfway through, until tender and caramelized on the edges.

05 - If desired, toss the hot carrots with unsalted butter just before serving to enhance richness.

06 - Transfer to a serving platter, garnish with extra fresh thyme, and serve warm.

01 -

The carrots caramelize beautifully, turning sweet and tender without requiring any fussy techniques.
Fresh thyme transforms what could be a plain side into something people actually remember eating.
You can prep it in ten minutes and let the oven do the real work while you handle everything else.

02 -

Don't skip turning them halfway through—this is what creates those caramelized edges on all sides instead of a soggy bottom.
Fresh thyme makes an enormous difference; if you only have dried, use half the amount and add it to the glaze rather than sprinkling on top at the end.
The carrots will seem soft when they first come out of the oven but will firm up slightly as they cool, so pull them before they look completely tender.

03 -

Use a convection setting if your oven has one; it circulates heat more evenly and guarantees beautiful caramelization on every carrot.
Save the tender carrot greens if you have them—they're gorgeous sautéed with garlic and a splash of vinegar as a last-minute side.