Roasted Carrots Honey Thyme (Print Version)

Tender carrots glazed with honey and thyme, roasted to caramelized perfection with olive oil.

# What You'll Need:

→ Vegetables

01 - 1.75 lbs peeled carrots, cut into uniform sticks or rounds

→ Glaze & Seasoning

02 - 2 tbsp olive oil
03 - 2 tbsp honey
04 - 1½ tsp fresh thyme leaves or ½ tsp dried thyme
05 - ½ tsp sea salt
06 - ¼ tsp freshly ground black pepper

→ Optional

07 - 1 tbsp lemon juice
08 - 1 tbsp chopped fresh parsley

# Directions:

01 - Preheat the oven to 400°F and line a large baking sheet with parchment paper.
02 - In a large mixing bowl, toss the carrots with olive oil, honey, thyme, salt, and 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 at the edges.
05 - Optionally, drizzle with lemon juice and sprinkle with parsley before serving.

# Expert Tips:

01 -
  • The honey caramelizes into sticky, sweet edges that taste like candy but feel like dinner.
  • You only need one bowl and one pan, so cleanup is faster than the roasting time.
  • They work for busy weeknights or fancy holiday tables without changing a thing.
02 -
  • If you pile the carrots on top of each other, they steam instead of roast and you lose the crispy, caramelized edges.
  • Tasting one before you pull the pan out is the only way to know if they're tender enough, ovens run hot or cool.
03 -
  • Flip the carrots halfway through or one side stays pale and the other burns.
  • If the honey starts smoking, your oven is too hot, drop it to 190°C (375°F) next time.

Go Back