Roasted Carrots with Honey (Print Version)

Sweet and aromatic roasted carrots glazed with honey and fresh thyme.

# 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
05 - 1/2 tsp sea salt
06 - 1/4 tsp freshly ground black pepper

→ Garnish (optional)

07 - 1 tbsp chopped fresh parsley
08 - Additional fresh thyme sprigs

# How to Cook:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine carrots, olive oil, honey, thyme, salt, and pepper in a large bowl and toss until evenly coated.
03 - Spread the coated carrots evenly in a single layer on the prepared baking sheet.
04 - Roast for 25 to 30 minutes, stirring once halfway through, until carrots are tender and caramelized at the edges.
05 - Transfer to a serving dish, garnish with parsley and thyme sprigs if desired, and serve warm.

# Expert Advice:

01 -
  • The honey caramelizes into sticky golden edges that make even picky eaters reach for seconds.
  • It takes ten minutes to prep and the oven does all the work while you handle everything else.
  • Fresh thyme adds an earthy sweetness that makes plain carrots taste like something you'd order at a restaurant.
02 -
  • If your carrots are thin, check them at 20 minutes because they can go from golden to burnt faster than you think.
  • Don't skip the halfway stir or the bottom pieces will stick and char while the top ones stay pale.
  • Let the honey drizzle over the carrots before you add the oil, or it won't coat evenly and you'll get dry spots.
03 -
  • Cut the carrots into uniform pieces so they finish cooking at the same time and you don't end up with mushy ends and crunchy middles.
  • If your honey is cold and thick, warm it in the microwave for ten seconds before mixing so it coats the carrots more evenly.
  • Resist the urge to overcrowd the pan—give the carrots room to breathe and they'll caramelize instead of steam.

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