Description
Sweet and savory honey roasted carrots with caramelized edges and a warm glaze, perfect for weeknights or holiday dinners.
Ingredients
Scale
- 900 g (2 lb) Carrots, trimmed and cut evenly
- 60 ml (1/4 cup) Honey
- 30 g (2 tbsp) Butter, unsalted
- 15 ml (1 tbsp) Olive oil
- 5 g (1 tsp) Kosher salt
- 1/2 tsp (1 g) Black pepper
- 1 tsp Fresh thyme leaves (or 1/2 tsp dried thyme)
- 15 ml (1 tbsp) Lemon juice
- Optional: 1/4 tsp Smoked paprika or a pinch of cayenne
- Optional: 30 ml (2 tbsp) Pure maple syrup
Instructions
- Preheat the oven to 200°C (400°F). Trim and cut the carrots into 5–6 cm (2–2.5 in) lengths.
- In a large bowl, whisk honey, melted butter, and olive oil. Add salt, black pepper, and thyme leaves. Toss the carrots until coated.
- Spread carrots on a parchment-lined baking sheet in a single layer.
- Roast for 12–15 minutes, then flip and rotate the pan, roasting for another 12–15 minutes.
- Remove from oven, squeeze lemon juice over the carrots, toss gently, and adjust seasoning as needed.
Notes
For vegan, replace butter with olive oil and honey with maple syrup. Can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 14g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 1.5g
- Cholesterol: 7mg