Herb Roasted Carrots Honey (Printable Version)

Roasted carrots glazed with honey and fresh herbs for a sweet, savory side dish.

# What You Need:

→ Vegetables

01 - 1 lb carrots, peeled and cut into sticks or chunks

→ Glaze

02 - 2 tbsp olive oil
03 - 1 ½ tbsp honey
04 - 1 tbsp fresh thyme leaves or 1 tsp dried thyme
05 - 1 tbsp fresh parsley, chopped plus extra for garnish
06 - ½ tsp sea salt
07 - ¼ tsp freshly ground black pepper
08 - 1 clove garlic, minced (optional)

# How-To:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss carrots with olive oil, honey, thyme, parsley, salt, pepper, and minced garlic if using until coated evenly.
03 - Spread the coated carrots in a single layer on the prepared baking sheet.
04 - Roast for 20 to 25 minutes, stirring once halfway, until tender and beginning to caramelize.
05 - Transfer carrots to a serving platter, garnish with additional parsley, and serve warm.

# Expert Tips:

01 -
  • The honey caramelizes just enough to make carrots taste almost like candy, but the herbs keep things grounded and savory.
  • Twenty-five minutes from oven to table means you can make this while everything else is cooking, with zero stress.
02 -
  • Don't skip the halfway stir; I learned this the hard way when one batch came out with burnt bottoms and pale tops.
  • Carrots continue to soften slightly as they cool, so pull them out when they're just tender, not falling apart.
03 -
  • If your carrots are very thick, cut them lengthwise first so they cook evenly; thin sticks might finish before thicker chunks even start to caramelize.
  • A pinch of chili flakes scattered over the top at the end adds a whisper of heat that makes the honey taste even sweeter by contrast.

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