These Honey Roasted Carrots with thyme are cooked in the oven, giving them a lovely glaze. This is one of the first-rate carrot recipes I actually have ever eaten! Make these simple oven-roasted carrots for an easy however extraordinary side dish for Easter or any other dinner.
- 1 ½ pounds carrots
- 4 tablespoons butter
- 3 tablespoons honey
- 1 tablespoon fresh thyme plus more for garnish
- 1/4 teaspoon kosher salt plus more to taste
- black pepper to taste
Preheat oven to 425°F. Line 2 baking sheets with parchment paper, set aside.
Trim tops and bottoms of carrots – I left a little bit of the green stem on for looks, but that is optional. Peel carrots if desired, and cut in half lengthwise. Arrange on the baking sheets, using both sheets if needed to avoid overcrowding.
In a small saucepan, melt the butter with the honey and thyme. When butter is melted, whisk to combine.
Pour half of the honey butter sauce over the carrots, reserving the rest of the sauce for later. Season the carrots with salt and pepper. Arrange the carrots so that they are flat side down if possible – this will help them with browning.
Place the baking sheets in the oven on two separate racks. Bake for 15–20 minutes, until tender and browning. Remove from oven, drizzle with remaining honey butter sauce, then roast for an additional 5 minutes.
Remove from oven, season with more salt and pepper if desired. Garnish with more thyme. Serve immediately.
Leftovers can be stored in an airtight container in the fridge for up to two days. Leftovers can be reheated in the oven or microwave.