Honey Glazed Roasted Carrots Thyme (Print Version)

Tender carrots coated in honey and thyme, roasted for a sweet and savory side perfect for festive gatherings.

# What You Need:

→ Vegetables

01 - 2 pounds medium carrots, peeled and cut into sticks or left whole if thin

→ Glaze & Seasoning

02 - 3 tablespoons olive oil
03 - 3 tablespoons honey
04 - 1 and 1/2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
05 - 1 teaspoon sea salt
06 - 1/2 teaspoon freshly ground black pepper
07 - 1 tablespoon fresh lemon juice, optional

# Directions:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together olive oil, honey, thyme, sea salt, and black pepper until fully blended.
03 - Add carrots to the bowl and toss thoroughly to achieve an even coating with the glaze.
04 - Transfer glazed carrots to the prepared baking sheet, arranging them in a single layer.
05 - Roast in the oven for 25–30 minutes, turning once halfway, until carrots become tender and develop light caramelization.
06 - Remove from oven, drizzle with fresh lemon juice if desired, and garnish with additional thyme. Serve warm.

# Expert Tips:

01 -
  • The honey glaze makes the carrots irresistibly shiny and sweet, almost like they're candied vegetables.
  • I love how the thyme perfumes the whole kitchen and elevates the dish from everyday to special occasion.
02 -
  • If you crowd the carrots on the tray, they’ll steam instead of roast—leave space between each piece.
  • Adding the lemon juice just as they come out of the oven keeps the flavors bright and fresh, and prevents it from evaporating.
03 -
  • Always taste and adjust salt before serving since the sweetness of honey can mask it.
  • Roast extra carrots—they’re just as good cold the next day, especially with a little feta crumbled on top.
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