Roasted Carrots Honey Thyme (Printable)
Tender roasted carrots glazed with honey and fresh thyme, offering a sweet and aromatic side dish.
# What You'll Need:
→ Vegetables
01 - 1 lb peeled carrots, 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
# Directions:
01 - Set the oven temperature to 400°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine the carrots with olive oil, honey, thyme, sea salt, and black pepper. Toss thoroughly until evenly coated.
03 - Spread the coated carrots in a single layer on the prepared baking sheet.
04 - Bake for 25 to 30 minutes, stirring halfway through, until carrots are tender and caramelized at the edges.
05 - Transfer to a serving dish and garnish with chopped parsley and additional thyme sprigs if desired. Serve warm.
# Expert Advice:
01 -
- The carrots caramelize into something almost candy-like while staying tender inside—it's the kind of side dish people actually ask for seconds of.
- Takes barely any hands-on time, so you can focus on the main course while these roast themselves golden.
02 -
- Don't crowd the baking sheet or they'll steam instead of caramelize; give them space so the heat can work its magic on all sides.
- The honey can burn if your oven runs hot, so keep an eye on them in the final minutes—the carrots should be golden, not charred black.
03 -
- Cut all your carrots to roughly the same thickness so they finish roasting at the same time—I use a chef's knife to cut thick sticks about the size of my pinky finger.
- Don't stir too early; let them sit for about 15 minutes before flipping so the bottom can actually caramelize instead of just steaming.