Honey Roasted Carrots with Thyme
Sweet, earthy, and caramelized to perfection, these easy honey roasted carrots with thyme make a simple side dish that feels a little fancy.
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Spatula
Ingredients
- 1 lb carrots peeled and cut into 1–2 inch pieces, or use baby carrots
- 2 tbsp olive oil
- 1 1/2 tbsp honey
- 1 tbsp fresh thyme chopped, or use 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Cut carrots into even chunks, or leave baby carrots whole.
- In a mixing bowl, toss the carrots with olive oil, honey, thyme, salt, and black pepper until evenly coated.
- Spread the carrots evenly on the prepared baking sheet in a single layer.
- Roast for 20–25 minutes, stirring once halfway through, until tender and lightly caramelized.
- For extra caramelized edges, roast 5–10 minutes longer if desired.
- Transfer to a serving dish, sprinkle with extra thyme if desired, and serve warm.
Notes
Cut the carrots evenly for consistent roasting. Use fresh thyme for the best flavor, and avoid overcrowding the pan so the carrots roast instead of steam.