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Roasted Carrots with Honey and Thyme

Roasted Carrots with Honey and Thyme

iamwinfred
Roasted Carrots with Honey and Thyme are the ultimate easy side dish — tender, caramelized carrots glazed in a sweet honey and butter mixture, fragrant with fresh thyme, and roasted at high heat until their edges turn golden and irresistible. This simple recipe transforms humble carrots into something truly special, making it equally at home on a busy weeknight dinner table or a full holiday spread.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 140 kcal

Equipment

  • Large rimmed baking sheet 18x13 inch half sheet pan works best
  • Parchment paper or aluminum foil For easy cleanup and to prevent sticking
  • Vegetable peeler
  • Chef's knife and cutting board
  • Large mixing bowl For tossing carrots with glaze
  • Small bowl For mixing the honey-thyme glaze
  • Whisk or fork For mixing the glaze
  • Tongs For flipping carrots halfway through roasting
  • Microplane zester (optional) For zesting lemon if using

Ingredients
  

  • 1.5 lbs carrots 680g; whole or large carrots, peeled (about 8–10 medium carrots). Baby carrots can be used whole.
  • 2 tbsp extra virgin olive oil 30ml
  • 1 tbsp unsalted butter 14g; melted. Sub with additional olive oil for vegan version.
  • 2 tbsp raw honey 42g; warm slightly if thick and hard to pour. Sub with pure maple syrup for vegan version.
  • 4-5 sprigs fresh thyme Or substitute 1 teaspoon dried thyme
  • ½ tsp kosher salt Adjust to taste
  • ¼ tsp black pepper Freshly ground preferred

Optional Finishing

  • 1 tsp fresh lemon juice Optional; adds a bright finish. Add after roasting.
  • fresh parsley Optional; for garnish

Instructions
 

  • Preheat your oven to 425°F (220°C) and position the rack in the center. Line a large rimmed baking sheet with parchment paper or foil.
  • Peel all carrots and cut in half lengthwise; if very long, also cut crosswise so all pieces are roughly the same size for even cooking.
  • In a small bowl, whisk together the olive oil, melted butter, honey, stripped thyme leaves, salt, and black pepper until well combined.
  • Place carrots in a large mixing bowl, pour the glaze over them, and toss thoroughly until every surface is well coated.
  • Spread carrots in a single layer on the prepared baking sheet with space between each piece; drizzle any remaining glaze over them and lay 1–2 thyme sprigs on top.
  • Roast for 15 minutes undisturbed, then flip with tongs and roast for another 10–15 minutes until fork-tender and caramelized with golden edges.
  • Remove from oven, squeeze optional lemon juice over the hot carrots, taste and adjust salt, then garnish with fresh parsley or thyme and serve immediately.

Notes

  • Don't overcrowd the pan: Spacing is key — crowded carrots steam instead of roast. If doubling the recipe, use two baking sheets.
  • High heat is essential: 425°F is the sweet spot for caramelization. A lower oven temperature will cook the carrots but won't create those golden, caramelized edges.
  • Add honey late to prevent burning: If you're worried about the honey scorching, toss carrots with oil and seasonings only, roast 15 minutes, then drizzle honey over before the final 10 minutes.
  • Vegan swap: Replace butter with additional olive oil and use pure maple syrup instead of honey for a fully plant-based version.
  • Baby carrots shortcut: Baby carrots can be used whole and require no peeling or cutting — just reduce roasting time slightly and check for doneness around the 20-minute mark.
  • Fresh vs. dried thyme: Fresh thyme is strongly recommended for best flavor. If using dried thyme, use 1 teaspoon and rub it between your fingers before adding to release the oils.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven for 8–10 minutes or in a skillet over medium heat.
  • Make ahead: Peel and cut the carrots and mix the glaze up to 24 hours ahead. Store them separately in the fridge and combine just before roasting.
  • Flavor variations: Add 1 tablespoon balsamic vinegar to the glaze for a tangy twist, or add a pinch of red pepper flakes for a sweet-heat version.
  • Uniform sizing matters: Take the extra minute to ensure all carrot pieces are roughly the same thickness so they finish cooking at the same time.

Nutrition

Serving: 1ServingCalories: 140kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 8mgSodium: 300mgPotassium: 420mgFiber: 3gSugar: 12gVitamin A: 340IUVitamin C: 12mgCalcium: 4mgIron: 4mg
Keyword easy side dish, honey glazed carrots, roasted carrots, roasted vegetables, thyme carrots
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