Roasted Carrots Honey Thyme (Print Version)

Sweet and aromatic roasted carrots with honey and thyme glaze, perfect for any meal.

# What You'll Need:

→ Vegetables

01 - 1 lb carrots, peeled and cut into sticks or thick slices

→ Glaze

02 - 2 tbsp olive oil
03 - 2 tbsp honey
04 - 1 tbsp fresh thyme leaves
05 - 1/2 tsp sea salt
06 - 1/4 tsp freshly ground black pepper

→ Garnish (optional)

07 - 1 tbsp chopped fresh parsley
08 - Additional thyme sprigs

# Directions:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine carrots, olive oil, honey, thyme, sea salt, and black pepper. Toss until evenly coated.
03 - Spread the coated carrots in a single layer on the prepared baking sheet.
04 - Roast for 25 to 30 minutes, stirring once halfway through, until tender and caramelized at the edges.
05 - Transfer carrots to a serving dish. Garnish with chopped parsley and extra thyme sprigs if desired. Serve warm.

# Expert Tips:

01 -
  • The edges caramelize into crispy-sweet pockets while the insides stay buttery soft, creating the kind of texture contrast that makes vegetables genuinely exciting.
  • Four ingredients in the glaze mean no complicated flavor layering to stress about, just pure honey-thyme magic that tastes like you spent hours in the kitchen.
02 -
  • Don't skip the halfway stir—I once forgot and ended up with one side perfectly caramelized and the other side pale and mushy because of uneven heat exposure.
  • Fresh thyme works better than dried here because its delicate oils brighten the dish, but if you only have dried, reduce it to 1 teaspoon to avoid an overpowering herbal taste that drowns out the honey.
03 -
  • Cut your carrots to similar sizes so they finish cooking at the same time and no one piece is left crunchy while another falls apart.
  • Don't wash the roasted carrots after cooking—that glaze is flavor, not something to rinse away, even if a little parchment paper dust clings to it.

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