Roasted Carrots with Honey

I pulled a tray of these carrots from the oven one rainy Tuesday, and the smell stopped my neighbor mid-knock at the door. She leaned in, asked what I was making, and ended up staying for dinner. That's the thing about roasting carrots with honey and thyme—it fills the whole house with warmth before you even take a bite.

I started making this for weeknight dinners when I needed something easy that felt special. My kids, who usually ignored vegetables, kept asking why the carrots tasted different. I realized it wasn't just the honey—it was the way the thyme clung to the caramelized edges, turning something simple into something they actually wanted on their plates.

Ingredients

• Carrots: Choose medium carrots that are roughly the same thickness so they roast evenly, and don't skip peeling them or the skins can turn leathery in the oven.
• Olive oil: This helps the honey spread smoothly and keeps the carrots from sticking, plus it adds a subtle richness that balances the sweetness.
• Honey: The star of the glaze, it caramelizes beautifully in high heat and creates those irresistible sticky spots on the edges.
• Fresh thyme: Strip the leaves off the stems before tossing them in, because woody stems won't soften and they're not fun to chew around.
• Sea salt and black pepper: A small amount of salt brings out the natural sweetness of the carrots, and pepper adds just enough bite to keep things balanced.
• Chopped parsley and extra thyme: A quick sprinkle before serving makes the dish look fresh and adds a pop of color that makes it feel finished.

Instructions

Preheat and prep:

Set your oven to 400°F and line a baking sheet with parchment paper to save yourself scrubbing later. The parchment also helps the carrots caramelize without burning onto the pan.

Toss the carrots:

In a large bowl, mix the carrots with olive oil, honey, thyme, salt, and pepper until every piece is coated and glistening. Use your hands if you need to—it's faster and more thorough than a spoon.

Spread them out:

Arrange the carrots in a single layer on the baking sheet, making sure they're not crowded or they'll steam instead of roast. Give them space and they'll reward you with crispy caramelized edges.

Roast until golden:

Slide the pan into the oven and roast for 25 to 30 minutes, stirring once halfway through so they brown evenly. You'll know they're done when the edges turn dark golden and the thickest pieces are fork-tender.

Garnish and serve:

Transfer the carrots to a serving dish and scatter chopped parsley and a few fresh thyme sprigs on top. Serve them warm while the glaze is still sticky.

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The first time I brought these to a potluck, someone asked for the recipe before they even finished their plate. I scribbled it on the back of a napkin, and a week later she texted me a photo of her own batch. That's when I knew this wasn't just a side dish—it was the kind of recipe people actually make again.

How to Store and Reheat

Keep leftover carrots in an airtight container in the fridge for up to three days. Reheat them in a 350°F oven for about ten minutes to bring back some of the caramelization, or warm them gently in a skillet over medium heat with a tiny drizzle of olive oil.

Variations You Can Try

Swap the honey for maple syrup if you want a vegan version, or add a squeeze of fresh lemon juice right before serving for a bright citrus note. You can also toss in a handful of chopped pecans or walnuts during the last five minutes of roasting for a little crunch.

What to Serve Alongside

These carrots pair beautifully with roasted chicken, grilled pork chops, or a simple piece of baked salmon. They also fit right into a vegetarian spread with quinoa, roasted Brussels sprouts, and a big green salad.

• Add a pinch of smoked paprika to the glaze if you want a subtle smoky depth.
• If you like garlic, toss in two or three whole peeled cloves with the carrots and roast them together.
• Use rainbow carrots for a colorful presentation that looks impressive but takes zero extra effort.

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This recipe has become one of those dishes I make without thinking, the kind that turns a regular dinner into something that feels a little more intentional. I hope it does the same for you.

Recipe FAQs

→ What type of carrots work best for roasting?

Use fresh, firm carrots peeled and cut into sticks or thick slices to ensure even roasting and tender texture.

→ Can I substitute honey in this dish?

Maple syrup is a great alternative to honey, offering a similar sweetness and maintaining a vegan-friendly option.

→ How can I enhance the flavor of the carrots?

Add a squeeze of fresh lemon juice before serving for brightness or sprinkle additional fresh thyme for an herbal boost.

→ What oven temperature is ideal for roasting carrots?

Roast at 400°F (200°C) to caramelize the edges while keeping the inside tender and flavorful.

→ Is this dish suitable for gluten-free diets?

Yes, this preparation uses naturally gluten-free ingredients and avoids common allergens.