Carrots caramelize in a light honey-butter glaze, then finish with thyme and lemon for an easy, colorful side.
Honey Roasted Carrots with Thyme Recipe
Prep: 10 minutes Cook: 28 minutes Total: 38 minutes Yield: 6 servings
Ingredients
- 1 1/2 pounds carrots, peeled and cut into 2-inch pieces
- 1 tablespoon olive oil
- 1 tablespoon melted unsalted butter
- 1 1/2 tablespoons honey
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme leaves, plus more for serving
- 1 teaspoon fresh lemon juice
Instructions
- Heat the oven to 425°F. Line a large rimmed sheet pan with parchment.
- If the carrots are thick, halve them lengthwise. Keep all pieces close to the same thickness.
- Whisk olive oil, melted butter, honey, salt, pepper, and thyme. Toss with the carrots and spread them in one layer.
- Roast for 25 to 28 minutes, turning once, until browned at the edges and tender when pierced.
- Toss with lemon juice and a little extra thyme before serving.
Why this recipe works
Uniform pieces roast evenly, and combining oil with butter gives good browning without letting the butter scorch. Lemon balances the sweet glaze.
Helpful tips
- Leave space between carrots so moisture can escape.
- For very young or thin carrots, begin checking at 20 minutes.
- Maple syrup can replace honey in the same amount.
Storage and reheating
Refrigerate for up to 4 days. Reheat on a sheet pan at 375°F or in the microwave until 165°F.
Food-safety note: Use dry oven mitts with the hot sheet pan and refrigerate leftovers within 2 hours.
Estimated nutrition
Per serving: 125 calories, 1 g protein, 20 g carbohydrates, and 5 g fat. Estimates vary by brands and portions.
Helpful kitchen gear
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