Roasted Carrots Honey Thyme

I grabbed a bag of carrots on a whim one Tuesday, thinking I'd just steam them. Then I spotted honey in the cupboard and remembered a dish my neighbor once brought to a potluck. Within forty minutes, my kitchen smelled like a country inn, and I've been making these ever since.

The first time I served these at a dinner party, my friend's six-year-old ate three helpings and declared carrots were now his favorite food. His mom just stared at me like I'd performed magic, and honestly, I felt like I had.

Ingredients

• Carrots (800 g): Look for firm ones with bright color, peel them well, and cut into even pieces so they roast at the same rate.
• Olive oil (2 tbsp): This helps the honey spread evenly and keeps the carrots from sticking to the pan.
• Honey (2 tbsp): Use real honey, not the squeeze bottle kind, it makes a noticeable difference in flavor and texture.
• Fresh thyme (1½ tsp): Fresh thyme leaves add a woodsy note that dried just cant match, but dried works in a pinch.
• Sea salt (½ tsp) and black pepper (¼ tsp): These balance the sweetness and bring out the natural earthiness of the carrots.
• Lemon juice (1 tbsp, optional): A bright squeeze at the end cuts through the richness and wakes everything up.
• Parsley (1 tbsp, optional): Chopped fresh parsley adds a pop of green and a hint of freshness right before serving.

Instructions

Preheat and Prep:

Set your oven to 200°C (400°F) and line a large baking sheet with parchment paper. This keeps cleanup simple and prevents any sticky spots.

Toss the Carrots:

In a big bowl, mix the carrots with olive oil, honey, thyme, salt, and pepper, using your hands if needed to coat every piece. The honey will feel thick at first, but it loosens as you toss.

Spread and Roast:

Arrange the carrots in a single layer on the sheet, giving them space to breathe. Roast for 25 to 30 minutes, flipping them halfway through so both sides get golden and caramelized.

Finish and Serve:

Pull them out when the edges look sticky and browned. If you like, drizzle with lemon juice and scatter parsley on top before bringing them to the table.

Pin it

There's something about pulling a tray of glossy, caramelized carrots from the oven that makes even a weeknight dinner feel special. My partner now requests these more often than mashed potatoes, and I'm not complaining.

Pairing Ideas

These carrots sit beautifully next to roasted chicken, grilled fish, or a simple pork chop. I've also served them with a grain bowl and some feta, and they held their own perfectly.

Storage and Reheating

Leftovers keep in the fridge for up to three days in an airtight container. Reheat them gently in a skillet over medium heat to bring back some of that caramelized texture, or eat them cold in a salad.

Small Tweaks That Work

If you want a little heat, toss in a pinch of chili flakes before roasting. For crunch, scatter toasted pecans or almonds over the top right before serving. Baby carrots work too, just watch the time since they cook faster.

• Try maple syrup instead of honey for a deeper, smokier sweetness.
• Add a handful of halved shallots to the tray for extra savory depth.
• Swap thyme for rosemary if thats what you have on hand.

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This recipe turned carrots from an afterthought into something I actually crave. I hope it does the same for you.

Recipe FAQs

→ What type of carrots work best for roasting?

Uniformly cut, medium-sized carrots ensure even cooking and tender texture when roasted.

→ Can I use dried thyme instead of fresh?

Yes, use about one-third of the fresh thyme amount to maintain balanced flavor with dried herbs.

→ How does honey affect the roasting process?

Honey caramelizes during roasting, adding sweetness and a glossy finish to the carrots.

→ Is olive oil necessary for this dish?

Olive oil helps coat the carrots, promoting even roasting and enhancing flavor and texture.

→ Can I add a citrus element for brightness?

Drizzling lemon juice after roasting adds a fresh, vibrant note without overpowering the flavors.