Honey Glazed Roasted Carrots Thyme

Carrots baked with honey and thyme, delivering sweet flavor and tender texture for gatherings or casual meals.

# What You Need:

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

02 - 3 tablespoons olive oil

03 - 3 tablespoons honey

04 - 1 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

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.

03 - Add carrots to the bowl and toss thoroughly to coat each piece with the honey glaze.

04 - Spread glazed carrots evenly in a single layer on the prepared baking sheet.

05 - Roast for 25 to 30 minutes, flipping carrots once halfway through, until they are tender and edges are caramelized.

06 - Remove from oven, drizzle with fresh lemon juice for brightness if desired. Garnish with additional thyme and serve warm.

01 -

This glaze gives each carrot an irresistible, glossy finish that feels like a treat reserved for special occasions.
The balance of earthy thyme and sticky honey is so addictive, I find myself sneaking a few straight from the pan.

02 -

Rushing the roasting leads to uneven caramelization—give the carrots space and patience.
Adding lemon juice after baking keeps the glaze shiny and prevents it from getting sticky before serving.

03 -

Rolling carrots in the glaze instead of just spooning it over gives a richer, more even coating.
Parchment paper not only saves cleanup but prevents the honey from burning underneath the carrots.