Description
Delicious roasted carrots coated in honey and fresh thyme for a sweet and savory side dish.
Ingredients
Scale
- 2 lbs carrots
- 2 Tbsp extra virgin olive oil
- 2 Tbsp honey (+ more for drizzling on top)
- 1 Tbsp fresh thyme leaves, removed from stems
- 1 tsp kosher salt (more to taste)
- ¼ tsp black pepper
- 1 squeeze lemon juice (½ a large lemon or 1 small lemon)
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.
- 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.
- Cooking time will depend on the size of your carrots and your oven. 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 whole carrots and slicing them instead of using baby carrots.
- If using 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: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg