Honey Glazed Roasted Carrots Thyme (Printer Friendly)

Roasted carrots with honey glaze and fresh thyme—an easy, vibrant side perfect for entertaining.

# What You Need:

→ Vegetables

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

→ Glaze & 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

# How to Make It:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - Combine olive oil, honey, thyme, sea salt, and black pepper in a large mixing bowl and whisk until well blended.
03 - Add carrots to the bowl and toss until each piece is thoroughly coated with the glaze.
04 - Spread the glazed carrots in a single layer across the prepared baking sheet.
05 - Roast for 25 to 30 minutes, turning the carrots once halfway through, until tender and caramelized at the edges.
06 - Remove from oven, drizzle with lemon juice if desired, and garnish with additional thyme. Serve warm.

# Expert Tips:

01 -
  • This recipe delivers that enviable blend of caramelization and herbal freshness most people only hope for in a roasted vegetable.
  • Etching memories into both holiday feasts and plain weeknights, it caught my heart for being so unbelievably simple yet dazzling on the table.
02 -
  • Once I overcrowded the pan and ended up with steamed rather than roasted carrots—give them space or they’ll sulk.
  • Switching to parchment paper made cleanup a breeze and kept the carrots from sticking and tearing.
03 -
  • Roast at a high enough temperature to caramelize, not just soften—the difference is all in that golden glaze.
  • A bit of lemon juice at the end makes the flavors pop in a way I wish I'd known sooner.
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