Carrots are roasted to caramelized perfection, then tossed in thyme-infused honey for an irresistible side dish. Serve on a bed of arugula for an impressive presentation.
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Carrots are often relegated to the veggie platter to meet their fate in ranch dressing. But these roasted honey thyme carrots deserve a starring role on your dinner table.
Roasting brings out their natural sweetness and tossing them in thyme-infused honey elevates them to a new status. This is a perfect side dish for the holidays or any special meal.
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Why you will love this recipe
- Just a few ingredients that have a big impact.
- Minimal prep, oven-baked, and a quick toss in a sweet honey glaze.
- This vibrant-colored dish is a wonderful addition to any meal - especially a holiday table.
For more roasted vegetable favorites, try Maple Ginger Roasted Carrots, Roasted Cauliflower Gratin, and Roasted Green Beans with Orange Butter and Pancetta.
Ingredients
- Carrots - I prefer using large carrots because I think they have more flavor than baby carrots. Rainbow carrots are a great option for adding pretty color.
- Honey and agave can both be used in this recipe.
- Cardamom provides a mild, earthy warmth. If you don't have cardamom, substitute a pinch or two of cinnamon or you can omit it altogether.
How to make roasted carrots
See the recipe card for complete instructions and ingredient amounts.
- Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. Set aside.
- Cut the carrots into uniform pieces (approx. 1 ½ inches in length).
- Add to a mixing bowl and toss with olive oil, cardamom, salt, and black pepper until evenly coated.
- Transfer to the prepared baking sheet and spread into a single layer.
- Bake for 15-45 minutes until the carrots are fork-tender. ** The roasting time greatly depends on the size of the carrots.
- Meanwhile, add the honey and sprigs of fresh thyme to a small saucepan. Warm over low heat to infuse the honey with the fresh thyme flavor. Remove the thyme sprigs before using.
- When the carrots are fork-tender, toss them with the honey glaze. Serve on a bed of arugula, if desired.
Expert Tips
- Cut the carrots into uniformly sized pieces. This is important to ensure they roast evenly.
- For larger, fatter carrots, first cut the carrots in half crosswise. Then, cut the fatter half in half lengthwise. Then cut into smaller chunks.
- Toss the carrots in the thyme honey AFTER roasting. First, this prevents the honey from burning. Secondly, this creates more of a glaze on the carrots and lets the thyme and honey flavors shine.
Recipe FAQs
No, carrot skins are completely edible. The skin contains nutrients, so peeling the carrots removes some of these nutrients. To peel or not to peel is a matter of preference. If you choose not to peel the carrots, scrub them to remove any dirt, trim the ends, and proceed with the recipe.
Roasting carrots enhances the flavor much more than boiling. Roasting brings out the natural sweetness of the carrots and gives them delicious caramelization on the outside.
The key to roasting carrots is using high heat. 425 degrees is an optimal temperature for roasting carrots and other vegetables. The amount of roasting time greatly depends on the size of the carrots and whether they are roasted whole or cut into smaller pieces. Start checking for doneness after 15 minutes, but the carrots could take as much as 45 minutes to roast.
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📖 Recipe Card
Roasted Honey Thyme Carrots
Ingredients
- 2 pounds carrots (ends trimmed, peeled if desired)
- 2 teaspoons olive oil
- ¼ teaspoon ground cardamom
- ¼ teaspoon Kosher salt
- ¼ teaspoon black pepper
- ¼ cup honey (or agave)
- 6-8 sprigs fresh thyme
Instructions
- Preheat the oven to 425℉. Line a sheet pan with parchment paper. Set aside.
- Cut the carrots into uniform pieces. (Note 1)
- Add to a mixing bowl and toss with oil, cardamom, salt, and pepper until evenly coated.
- Transfer to the prepared baking sheet and spread into an even layer.
- Bake for 15-45 minutes until the carrots are fork-tender. ** The roasting time greatly depends on the size of the carrots.
- Meanwhile, add the honey and thyme sprigs to a small saucepan. Warm over low heat to infuse the honey with the fresh thyme flavor. Remove the thyme before using.
- When the carrots are fork-tender, toss them with the honey. Serve on a bed of arugula, if desired.
Notes
- Cut the carrots into uniformly-sized pieces. This is important to ensure all of the carrots roast evenly. For larger, fatter carrots, first cut the carrots in half crosswise. Then, cut the fatter half in half lengthwise. Then cut into smaller chunks. For this recipe, I used large carrots that I halved and cut into 1 ½-inch pieces. They took 45 minutes to roast. Smaller pieces will roast faster.
- Toss the carrots in the thyme honey AFTER roasting. First, this prevents the honey from burning. Secondly, this creates more of a glaze on the carrots and allows the thyme honey to shine (no pun intended).
- Peeling the carrots is optional. Carrot skins are completely edible. They contain nutrients, so peeling the carrots removes some of these nutrients. If you choose not to peel the carrots, scrub them to remove any dirt, trim the ends, and proceed with the recipe.
- The key to roasting carrots is using high heat. 425°F is an optimal temperature for roasting carrots and other vegetables. The amount of roasting time greatly depends on the size of the carrots and whether they are roasted whole or cut into smaller pieces. Start checking for doneness after 15 minutes, but the carrots could take as long as 45 minutes.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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