Roasted Carrots Honey Thyme (Printable Version)

Tender roasted carrots glazed with honey and thyme create a sweet, caramelized side dish.

# What You Need:

→ Vegetables

01 - 1½ lbs carrots, peeled and cut into sticks

→ Oils & Sweeteners

02 - 2 tablespoons olive oil
03 - 2 tablespoons honey

→ Herbs & Seasonings

04 - 1½ teaspoons fresh thyme leaves
05 - ½ teaspoon sea salt
06 - ¼ teaspoon freshly ground black pepper

→ Optional Garnish

07 - 1 tablespoon chopped fresh parsley

# How-To:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the carrot sticks with olive oil, honey, thyme, sea salt, and black pepper until evenly coated.
03 - Spread the 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 - Transfer carrots to a serving platter, garnish with chopped parsley if desired, and serve warm.

# Expert Tips:

01 -
  • The honey caramelizes the carrots into something almost candy-like, but the thyme keeps it savory and grounded.
  • Truly hands-off once they hit the pan—no babysitting required, just one quick turn halfway through.
  • Works as a side to almost anything, or honestly, delicious enough to eat on their own straight from the sheet.
02 -
  • Don't crowd the pan—carrots need space or they'll steam instead of roast, and you'll miss that crispy caramelization.
  • Turning them halfway is the secret move; it's the difference between unevenly cooked and perfectly caramelized on all sides.
  • If your carrots are thicker than a pencil, slice them lengthwise first so everything cooks in the same amount of time.
03 -
  • If your carrots start to look too dark before they're tender, cover the pan loosely with foil for the last few minutes.
  • Buy carrots that are similar in thickness, or cut the thicker ones in half lengthwise so everything finishes cooking at the same time.

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