Honey Glazed Roasted Carrots Thyme (Printer-friendly)

Carrots roasted in honey and thyme create a glossy, flavorful side to brighten up any celebratory meal.

# What You'll Need:

→ Vegetables

01 - 2 pounds medium carrots, peeled and cut into sticks or left whole if thin

→ Glaze and Seasoning

02 - 3 tablespoons olive oil
03 - 3 tablespoons honey
04 - 1 1/2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
05 - 1 teaspoon sea salt
06 - 1/2 teaspoon freshly ground black pepper
07 - 1 tablespoon fresh lemon juice, optional for brightness

# How To Make It:

01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together olive oil, honey, thyme, sea salt, and black pepper until fully blended.
03 - Add the carrots to the bowl and toss thoroughly to ensure all pieces are evenly coated with the glaze.
04 - Arrange the glazed carrots in a single layer on the prepared baking sheet.
05 - Place in the oven and roast for 25 to 30 minutes, turning once halfway through, until the carrots are tender and lightly caramelized.
06 - Remove from the oven. Drizzle with lemon juice if desired and garnish with additional thyme before serving warm.

# Expert Tips:

01 -
  • The honey glaze turns the carrots irresistibly glossy with just the right note of sweetness—it feels like a chef's secret trick.
  • You'll find yourself making it again because it somehow impresses everyone yet is a breeze to put together on a busy day.
02 -
  • Piling the carrots too close together means they'll steam, not roast, and you'll miss that magical caramelized crunch.
  • Switching from dried to fresh thyme made the dish impossibly fragrant—I never go back to just dried now if I can help it.
03 -
  • Don't be shy with the thyme—rub it between your fingers to draw out the oils for max aroma.
  • A pre-warmed baking sheet helps jump-start the roasting if your oven runs cool.
Go Back