Roasted Carrots Honey Thyme (Printable)
Tender carrots roasted and glazed with honey and fragrant thyme for a simple, flavorful side.
# What You’ll Need:
→ Vegetables
01 - 1½ lbs carrots, peeled and cut into sticks or diagonal slices
→ Glaze
02 - 2 tbsp olive oil
03 - 2 tbsp honey
→ Seasoning
04 - 1½ tsp fresh thyme leaves, plus extra for garnish
05 - ½ tsp sea salt
06 - ¼ tsp black pepper
→ Optional
07 - 1 tbsp unsalted butter
# How-To Steps:
01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - Toss carrots with olive oil, honey, thyme, salt, and pepper in a large bowl until evenly coated.
03 - Spread 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 - If desired, toss hot carrots with butter just before serving for added richness.
06 - Transfer carrots to a serving platter, garnish with additional fresh thyme, and serve warm.
# Expert Advice:
01 -
- The carrots caramelize into something almost candy-like at the edges while staying tender inside, with zero fuss.
- Takes less than an hour from start to finish, perfect for weeknight dinners when you want something that feels a little special.
- Works as a side for everything—roasted chicken, fish, grain bowls, or vegetarian spreads.
02 -
- Don't skip the halfway turn—carrots on the bottom that don't move will brown too dark while the top stays pale.
- The honey can burn if your oven runs hot or if you roast too long; 30 minutes is the usual max, but check at 25 if you sense it's browning fast.
03 -
- Cut your carrots roughly the same size so they roast evenly and finish at the same time—uneven pieces will either be raw or overcooked.
- Save the parchment paper for easy cleanup, and don't skip lining the pan or your carrots might stick and scorch on the bottom.