Oven Roasted Carrots

Elegant and delicious, these Oven Roasted Carrots are pretty enough for a holiday table, but easy enough for a weeknight.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 115kcal

Author Deborah Harroun

Ingredients

2 lbs fresh carrots
3 tablespoons fresh thyme divided*
2 tablespoons extra virgin olive oil
1 tablespoon honey**
1 teaspoon kosher or sea salt
1/4 teaspoon pepper

Instructions

Preheat the oven to 425ºF. Line a large baking sheet with foil.
Peel the carrots (if desired) and cut off any ends. If the carrots are thick, cut them in half lengthwise. You want all of the carrots to be about the same thickness.
In a bowl, combine the carrots, 2 tablespoons of the thyme, olive oil, honey, salt, and pepper. Stir until the carrots are coated evenly.
Transfer the carrots to the prepared baking sheet. Spread them out so they are in a single layer.
Bake in the preheated oven until the carrots can be pierced easily with a fork, about 25-30 minutes.
If desired, sprinkle with the last tablespoon of thyme before serving.

Video

Notes

*If you don’t have fresh thyme, you can use 2 teaspoons of dried thyme in the recipe. I would not add the additional thyme before serving if using dried.

**I like to microwave the honey for a few seconds before adding it in so that it incorporates easier.

The bake time will depend on the size of the carrots. I like to start checking them around 20 minutes and cook until they are fork tender.

Nutrition