Roasted Carrots Honey Thyme

My daughter used to call carrots “rabbit food” until the day she caught me pulling a sheet of these honey-glazed beauties from the oven. The kitchen smelled incredible, and she actually hovered around the counter, sneaking pieces before dinner. That was the moment I realized simple vegetables could feel special with just the right treatment.

I made these for a friend who claimed she hated cooked carrots, and she went back for thirds. Theres something about the high heat that transforms them completely, and the honey creates this gorgeous sticky glaze that coats each piece. Now whenever I host dinner, someone always asks for the recipe.

Ingredients

• Carrots: Look for carrots with bright green tops and smooth skin, and cut them into uniform sticks so they roast evenly
• Olive oil: Helps the honey and seasonings cling to the carrots while promoting even browning
• Honey: The real star here, creating natural caramelization and a subtle sweetness that balances the earthiness
• Fresh thyme: Brings an aromatic, woodsy flavor that pairs beautifully with roasted vegetables
• Salt and pepper: Essential for drawing out the carrots natural sweetness and rounding out all the flavors
• Fresh parsley: Adds a pop of color and fresh contrast to the sweet, roasted flavors

Instructions

Get the oven ready:

Preheat to 400°F and line a baking sheet with parchment paper to prevent sticking and make cleanup easier

Coat the carrots:

Toss everything in a large bowl until each carrot piece is glossy with oil and honey and speckled with thyme

Arrange for roasting:

Spread the carrots in a single layer without overcrowding so they roast instead of steam

Roast until caramelized:

Cook for 25 to 30 minutes, flipping halfway through,2014watch for those golden brown edges and tender centers

Finish and serve:

Transfer to a pretty serving dish and sprinkle with parsley if you want that restaurant-style touch

Save

Last Thanksgiving, my sister-in-law said these were the best carrots shed ever eaten, and shes not one for false compliments. Now theyre on permanent rotation for holidays and casual dinners alike. Its funny how the simplest recipes often become the ones people remember most.

Making Ahead

You can cut the carrots and mix them with the oil and seasonings up to a day ahead, then just roast them when ready to serve. Theyre actually wonderful at room temperature, which makes them perfect for buffet-style meals or potlucks.

Flavor Variations

Sometimes I add a splash of balsamic vinegar before roasting for extra depth, or swap in maple syrup to make it vegan-friendly. A pinch of red pepper flakes creates a beautiful sweet-heat contrast that guests never expect.

Serving Suggestions

These carrots pair beautifully with roasted chicken, grilled salmon, or even as part of a vegetarian grain bowl. The honey-thyme flavor profile bridges almost any main dish.

• Try crumbling some goat cheese on top for a creamy, tangy contrast
• Add a handful of toasted pecans or walnuts for extra crunch
• Squeeze fresh lemon juice over them right before serving

Save

Theres something deeply satisfying about turning humble ingredients into something memorable. These carrots remind me that good cooking doesnt need to be complicated.

Recipe FAQs

→ What type of carrots work best for roasting?

Fresh, firm carrots peeled and cut into uniform sticks roast evenly and caramelize nicely.

→ Can I substitute honey with another sweetener?

Yes, maple syrup is a great alternative to honey, especially to accommodate vegan preferences.

→ How do I ensure carrots caramelize properly?

Roast at a high temperature (400°F) and turn once midway to promote even browning and caramelization.

→ What herbs complement roasted carrots besides thyme?

Fresh rosemary, oregano, or parsley can be used to enhance flavor profiles alongside or instead of thyme.

→ Can I add a spicy kick to this dish?

Adding a pinch of chili flakes before roasting introduces gentle heat without overpowering sweetness.