Roasted Carrots with Honey (Print Version)

Tender roasted carrots with honey and thyme create a sweet, flavorful side dish.

# 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 or 1 tsp dried thyme
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

# Step-by-Step Guide:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss 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, stirring once halfway through, until carrots are tender and caramelized at the edges.
05 - Transfer to a serving dish and garnish with chopped parsley and extra thyme sprigs if desired. Serve warm.

# Expert Suggestions:

01 -
  • They taste like candy but sneak vegetables onto the plate, fooling even the skeptical eaters at your table.
  • The whole thing comes together in less time than it takes to heat your oven, leaving you free to handle everything else.
  • Roasting brings out a natural sweetness that honey amplifies without turning the dish cloying.
02 -
  • Don't skip the halfway stir—the carrots closest to the pan's edges brown faster, and a quick shuffle ensures nothing burns while the center catches up.
  • Fresh thyme makes a noticeable difference in flavor compared to dried, but dried is reliable and worth keeping around for days when fresh herbs aren't an option.
03 -
  • Don't crowd the pan—carrots need space to roast and caramelize, not steam in their own moisture and oil.
  • If you remember to cut your carrots into similar sizes, they'll finish cooking at the same time, so every bite is equally tender and caramelized.

Go Back