Description
Delicious roasted carrots seasoned with honey and thyme, perfect as a side dish.
Ingredients
Scale
- 2 lbs carrots
- 2 Tbsp extra virgin olive oil
- 2 Tbsp honey
- 1 Tbsp fresh thyme leaves, removed from stems
- 1 tsp kosher salt
- ¼ tsp black pepper
- 1 squeeze lemon juice
- fresh parsley, optional to add at the end
Instructions
- Preheat oven to 400℉. Line a rimmed baking sheet with parchment paper and spray with oil.
- To prep the carrots, rinse them. No need to remove the skin unless desired. Slice carrots into 2-3 inch pieces, and slice larger pieces in half or quarters vertically.
- In a large bowl, coat the carrots with oil, honey, thyme, salt, and pepper. Toss to ensure carrots are coated evenly.
- Add the carrots in a single layer on the parchment paper-lined baking sheet.
- Cook in the preheated oven for 30-35 minutes, tossing halfway through. Check for doneness around 25 minutes; they should be fork-tender and starting to brown.
- Remove from the oven, add fresh squeezed lemon juice and parsley, if using. Taste and adjust salt if needed. Drizzle a bit more honey on top before serving.
- Hint: Use large carrots for the best results, but baby carrots will cook faster, in 20-25 minutes. Large carrots can take 30-40 minutes depending on how large they are sliced.
Notes
- I recommend using whole carrots instead of baby carrots for better texture.
- Adjust cooking time based on the size of the carrot pieces.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 0mg