Can I use baby carrots for this recipe?

Yes, you can use baby carrots instead of regular carrots. Just be sure to adjust the cooking time, as smaller carrots will cook faster than larger ones. The cooking process should be similar, but keep an eye on them to avoid overcooking.

How can I make this recipe vegan?

To make this recipe vegan, simply substitute honey with maple syrup or agave nectar. Both options will provide the necessary sweetness without compromising the flavor of the dish.

How do I store leftovers of Roasted Carrots with Honey & Thyme?

Leftover roasted carrots can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. This will help retain their crispy edges.

Can I add other vegetables to this dish?

Absolutely! Roasted Carrots with Honey & Thyme pair beautifully with other root vegetables such as parsnips, sweet potatoes, or turnips. Simply chop the vegetables into similar-sized pieces and roast them alongside the carrots for a colorful and nutritious side dish.

Roasted Carrots with Honey & Thyme – 5 Simple Steps to Perfection

Name: Roasted Carrots with Honey & Thyme
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 pounds carrots, peeled or scrubbed; 2 tablespoons extra virgin olive oil; 2 tablespoons honey, plus more for drizzling, optional; 1 teaspoon fresh thyme leaves; 1/2 teaspoon salt; Freshly ground black pepper to taste

Description

Roasted Carrots with Honey & Thyme is a simple yet flavorful side dish that combines the sweetness of honey with the earthiness of thyme. The roasting process intensifies the flavors and gives the carrots a beautiful caramelized finish. This dish is perfect for any occasion, from a casual weeknight dinner to a festive holiday feast.

Ingredients

Scale

2 pounds carrots, peeled or scrubbed
2 tablespoons extra virgin olive oil
2 tablespoons honey, plus more for drizzling, optional
1 teaspoon fresh thyme leaves
1/2 teaspoon salt
Freshly ground black pepper to taste

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Instructions

Preheat the oven to 400°F (200°C).
Peel or scrub the carrots and cut them into 1 1/2-inch thick chunks.
In a large bowl, combine olive oil, honey, thyme, salt, and freshly ground black pepper.
Toss the carrots in the honey-thyme mixture, ensuring they are evenly coated.
Spread the carrots on a rimmed baking sheet in a single layer.
Roast for about 1 hour, stirring or flipping 2-3 times for even cooking.
Once roasted, drizzle with additional honey and sprinkle with fresh thyme before serving.

Notes

For a more intense flavor, roast the carrots at a lower temperature for a longer time.
If you’re using baby carrots, reduce the roasting time slightly.
To add more flavor variations, experiment with spices like cumin, orange zest, or a sprinkle of chili flakes for heat.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving (about 1/4 of recipe)
Calories: 150
Sugar: 12g
Sodium: 240mg
Fat: 6g
Saturated Fat: 0.9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 5g
Protein: 2g
Cholesterol: 0mg