French Honey-Thyme Roasted Carrots

Do you have a fridge drawer full of carrots and have no idea what to do with them? Make these roasted carrots. They are so simple but so good. It is a one-pan side dish that never fails. The sweetness from the honey, paired with the slight char from roasting and the hint of thyme, is the perfect pairing for any meal. It is the simplicity of this dish that makes it even more delicious.

I love making a triple batch of these roasted carrots for fall and winter holidays. They are just so pretty and are such a hit at every big holiday event. They are simple enough for an everyday meal and elegant enough to grace your holiday table. We love them.

So grab those wayward carrots and let’s go.

INGREDIENTS:

1-2 lbs. Carrots – washed and/or peeled.
1 Tbsp. Olive oil
1 Tbsp. Butter- melted
2 Tsp. Honey
1 Tsp. Fresh thyme or 1/2 tsp. dried thyme
Salt and pepper – to taste
Juice of 1/2 Lemon – optional

DIRECTIONS:

1. Preheat the oven to 425*. Line a sheet tray or two with parchment paper. Set aside for now.
2. Wash the carrots if you like the peel. If not, you can peel them and give them a rinse under cold water. You can cut these into rounds, or you can cut them into stick shapes. I tend to go with the stick shapes because they just look better when serving. You can do either.
3. Place the carrots onto the sheet tray(s) and add the olive oil, melted butter, salt, pepper, and thyme. Give them a toss to coat them well in the mixture. Spread the carrots out into a single layer.
4. Place in the oven and bake for 15 minutes. Remove and flip the carrots over. Place back in the oven for another 15-20 minutes or until golden and slightly charred.
5. Remove from the oven and turn on the broiler to high. Drizzle the carrots with the honey and place under the broiler for 2 to 3 minutes, keeping an eye on them as they will burn very quickly. When they are a bit more golden and charred, remove them immediately.
6. Remove from the sheet tray and place onto a serving platter, and top with a bit of fresh thyme if you have it, or a light sprinkle of flaky salt. You can squeeze a bit of lemon juice over the carrots as well. Serve warm.

NOTES:

• If you do not have a broiler, you can cook the carrots for 15 minutes, flip, and then cook another 15 minutes. Remove the carrots, drizzle the honey over, and place back in the oven for another 5 to 6 minutes to caramelize the honey onto the carrots. Remove and place onto your serving platter.
• The lemon juice is optional.
• I prefer to cut the carrots into stick shapes because it is prettier and easier to flip over on the tray compared to the round shapes. You can do either.
• If you want them a bit sweeter, simply add more honey to the carrots.
• Swap the honey for maple syrup for a more maple flavor. Either works well. I prefer the honey to the maple syrup, but they are both delicious.