Roasted Carrots Honey Thyme (Print Version)

Caramelized carrots drizzled with honey and bright fresh thyme for a flavorful, warm side.

# What You’ll Need:

01 - 1.5 lbs carrots, peeled and cut into sticks or rounds

02 - 2 tablespoons olive oil

03 - 1 tablespoon honey

04 - 1 teaspoon sea salt

05 - 0.5 teaspoon freshly ground black pepper

06 - 2 teaspoons fresh thyme leaves, plus extra for garnish

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.

02 - Place the carrots on the prepared baking sheet. Drizzle evenly with olive oil and honey.

03 - Sprinkle sea salt, black pepper, and fresh thyme leaves over the carrots. Toss to coat evenly and arrange in a single layer.

04 - Roast in the oven for 25 to 30 minutes, stirring halfway through, until carrots are tender and caramelized around the edges.

05 - Transfer roasted carrots to a serving platter, garnish with additional thyme leaves, and serve warm.

01 -

The honey caramelizes just right, creating crispy edges that taste almost like candy while staying deeply roasted inside.
Fresh thyme adds a whisper of complexity that keeps these from tasting one-dimensional or cloying.
You can throw everything on one sheet and forget about it—perfect when you're juggling other dishes on the stove.

02 -

Don't crowd the pan—if carrots are piled on top of each other, they'll steam instead of roast and you'll lose those crispy caramelized bits that make this dish work.
The honey can scorch if your oven runs hot; if you smell anything burning, pull the sheet out and check the temperature or move it to a lower rack.

03 -

Cut your carrots as evenly as possible so they finish cooking at the same time; thinner pieces at one end and thicker at the other means some will be done while others aren't.
Don't skip stirring halfway through—it only takes 30 seconds and ensures every side gets a chance at the heat and develops those caramelized edges that taste like pure comfort.