Honey Roasted Carrots
User Reviews
4.3
Honey Roasted Carrots
Description
This recipe trims and optionally peels carrots, cutting them lengthwise for even cooking. The carrots are arranged on parchment-lined baking sheets to avoid overcrowding, promoting consistent roasting. A sauce of melted butter, honey, and fresh thyme is whisked and partially drizzled over the carrots before seasoning with kosher salt and black pepper.
Roasting occurs at 425°F on two separate racks to ensure even heat distribution and browning. After initial roasting, the remaining honey butter sauce is added, and the carrots roast further to develop a golden caramelized surface and tender interior. Garnishing with additional fresh thyme adds an aromatic finish.
Cooking time varies with carrot size; thinner carrots roast faster. Leftovers store up to two days and can be reheated in the oven or microwave. The dish works well as a side for many meals, offering natural sweetness enhanced by honey and savory notes from thyme and butter.
Ingredients
- 1 ½ pounds carrot
- 4 tablespoons butter
- 3 tablespoons honey
- 1 tablespoons thyme plus more for garnish, fresh
- 1/4 teaspoon kosher salt plus more to taste
- black pepper to taste
Instructions
- 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.
Notes
- Check carrots early if they are thin to prevent burning, as cooking time varies by size.
- Store leftover carrots in an airtight container in the refrigerator for up to two days.
- Reheat leftovers gently in the oven or microwave to retain texture and flavor.
- Leaving a bit of green stem on the carrots is optional and for presentation only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 147kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 242mg | 10% |
| Potassium | 370mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 19235IU | 385% |
| Vitamin C | 8.6mg | 10% |
| Calcium | 44mg | 4% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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