Description
Honey Roasted Carrots with Thyme brings sweet, savory flavors to your table. Easy and comforting, it’s a side dish that always gets compliments.
Ingredients
Scale
- Main Players:
- 1.5 lbs carrots, peeled and chopped into 1-inch pieces
- 2 tbsp olive oil
- 3 tbsp honey
- Flavor Builders:
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1/2 tsp sea salt
- 1/4 tsp black pepper, freshly cracked
- Finishing Touches:
- Optional: flaky sea salt for garnish
- Optional Extras:
- Optional: 1 tbsp balsamic glaze
- Optional: pinch of cayenne pepper or smoked paprika
Instructions
- Prep the Carrots:: First things first, get those carrots ready! I usually peel them, especially if the skins look a bit tough, but if they’re young and tender, a good scrub is often enough. Then, I chop them into roughly 1-inch pieces. Try to keep them similar in size so they cook evenly – this is where I always get a bit messy, with carrot bits flying everywhere, oops! You want them to have enough surface area for that delicious caramelization.
- Whisk the Glaze:: Now for the good stuff! In a medium bowl, whisk together your olive oil, honey, salt, and black pepper. You want it all nicely combined, a smooth, slightly thick glaze. This is where the magic starts to happen, honestly. Sometimes I add a tiny dash of smoked paprika here, just for a little extra oomph, but that’s just me playing around in the kitchen.
- Coat the Carrots:: Toss those prepped carrots into the bowl with the glaze. Get in there with your hands, if you’re like me, and make sure every single piece is beautifully coated. You want that sticky sweetness to cling to every surface. I always make a bit of a mess here, with sticky fingers, but it’s worth it for the even flavor. This ensures every bite of these glazed carrots is perfect.
- Spread and Roast:: Spread the coated carrots in a single layer on a large baking sheet. This is CRITICAL, hon! If they’re crowded, they’ll steam instead of roast, and we want golden, slightly crispy edges, not soggy ones. I usually use parchment paper for easy cleanup – trust me, you’ll thank yourself later. Pop them into a preheated oven at 400°F (200°C) and let the roasting begin!
- Add the Thyme:: After about 15 minutes of roasting, pull the tray out and scatter the fresh thyme sprigs over the carrots. Give them a quick stir or a gentle toss to distribute the thyme. The smell at this point is just incredible – earthy thyme mingling with sweet, warming carrots. This is also a good time to flip any pieces that might be getting too dark on one side. Back into the oven they go!
- Finish Roasting & Serve:: Continue roasting for another 10-15 minutes, or until the carrots are tender-crisp and beautifully caramelized around the edges. They should be a gorgeous golden-brown, with some darker, sticky bits – those are the best! I always sneak a taste right off the pan, burning my tongue a little, but it’s part of the experience. Serve these honey roasted carrots with thyme warm, maybe with an extra sprinkle of flaky salt. So good!