Roasted Carrots Honey Thyme (Print View)

Tender carrots roasted to perfection, glazed with golden honey and fragrant thyme.

# Ingredient List:

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

02 - 2 tablespoons olive oil

03 - 2 tablespoons honey

04 - 1.5 teaspoons fresh thyme leaves

05 - 0.5 teaspoon sea salt

06 - 0.25 teaspoon black pepper

07 - 1 tablespoon unsalted butter

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

02 - In a large mixing bowl, combine the carrots with olive oil, honey, fresh thyme leaves, 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 the carrots are tender and caramelized at the edges.

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

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

01 -

They're caramelized and tender on the inside with crispy, honeyed edges that make your mouth happy.
The thyme and honey combination is simple enough to memorize but fancy enough to impress whoever's eating.
Prep takes barely ten minutes and then the oven does all the work while you do literally anything else.

02 -

Don't cut the carrots too small or they'll dry out—aim for sticks about three inches long so they have time to get tender without shriveling.
If your oven runs cool, the carrots might need an extra five or ten minutes; trust what you see and taste, not just the clock.

03 -

Check your carrots at the 25-minute mark; oven temperatures vary wildly, and you want to catch them when they're caramelized but still have some resistance when you bite them.
The honey and thyme together create magic because the heat caramelizes the honey while the thyme stays bright—if you add herbs too early, they lose that fresh quality.