Description
A delicious and easy recipe for roasting carrots with honey and thyme.
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
Instructions
- Preheat oven to 400℉. Line a rimmed baking sheet with parchment paper and spray with oil.
- To prep the carrots, give them a rinse. No need to remove the skin unless you want to. Slice carrots into 2-3 inch pieces. Slice any larger pieces in half or quarters vertically. The goal is that all the carrots are around the same size.
- In a large bowl, coat the carrots with oil, honey, thyme, and salt and pepper. Toss carrots to make sure they are coated evenly.
- Add the carrots in a single layer on the parchment paper-lined baking sheet. Cook carrots in the preheated oven for 30-35 minutes, tossing halfway through. Keep an eye on them around 25 minutes and every 5 minutes after! They are done when they’re fork tender and starting to brown.
- Remove from the oven and add the fresh squeezed lemon juice and parsley (if using). Give them a taste and add more salt if needed. Drizzle a bit more honey on top before serving.
Notes
- I recommend using large carrots for this recipe but if you use baby carrots, they will cook faster and should be done in 20-25 minutes. If using large carrots, they will take 30-40 minutes depending on how large you slice them.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 8g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 0mg