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Roasted Carrots · Honey Thyme

Honey Thyme Roasted Carrots

Carrots roast until browned, then get a honey butter glaze with thyme for the last few minutes so the honey caramelizes without burning.

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Prep
10 min
Cook
30 min
Total
40 min
Serves
4
Level
Easy

Ingredients

  • 2 lb carrots, about 12 medium
  • 2 tbsp olive oil
  • ¾ tsp kosher salt
  • ¼ tsp black pepper
  • 2 tbsp honey
  • 1 tbsp unsalted butter, melted
  • 1 tsp fresh thyme leaves, or 1/2 tsp dried thyme
  • flaky sea salt, for finishing (optional)

Steps

  1. Heat the oven to 425°F (220°C) with a rack in the middle.
  2. Peel the carrots and trim off both ends.
  3. Cut the carrots into pieces about 3 inches long, then halve the thick pieces lengthwise so every piece is about the same thickness.
  4. Pile the carrots on a sheet pan, add the oil, salt and pepper, and toss with your hands until coated. Spread them out in one layer.
  5. Roast until the undersides are starting to brown.
  6. While the carrots roast, stir the honey, melted butter and thyme together in a small bowl.
  7. Drizzle the honey mixture over the hot carrots and toss them with tongs right on the pan.
  8. Roast again until the carrots are glazed and a fork slides in easily.
  9. Sprinkle with flaky salt if you like and serve warm.

Tip: Adding the honey late is the trick. Honey in the oven for the full time scorches before the carrots are done.

Tip: Even thickness matters more than even length, so thin and thick pieces finish together.

Storage: Refrigerate up to 4 days. Reheat in a 400°F oven for about 8 minutes.

Estimated nutrition per serving: 210 calories · protein 2 g · carbohydrates 31 g · fiber 6 g · sugars 19 g · fat 10 g (saturated 3 g) · sodium 480 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 7 of 7 ingredients.