Preheat the oven to 425 degrees. 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. (Note 3)
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.
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 really shine (no pun intended).
Peeling the carrots is optional. Carrot skins are completely edible. In fact, the skin contains 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.
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 long as 45 minutes.