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Roasted carrots with caramelized edges and honey glaze on dark wooden board with fresh thyme garnish

Honey Glazed Roasted Carrots

Carrots tossed in olive oil, honey, garlic, and thyme, then roasted at high heat until the edges caramelize to a deep amber and the centers become tender and sweet. A reliable, crowd-pleasing side dish ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 500g (about 1 lb) carrots, peeled
  • 2 tbsp olive oil
  • 1 tbsp honey (or maple syrup for vegan)
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/4 tsp smoked paprika
  • 1/2 tsp fine salt
  • 1/4 tsp ground black pepper
  • 1 tbsp unsalted butter, optional (add in last 5 minutes)
  • Fresh flat-leaf parsley or thyme sprigs, for garnish

Equipment

  • Large rimmed baking sheet
  • Large mixing bowl
  • Parchment paper

Method
 

  1. Preheat oven to 220°C (425°F). Line a large rimmed baking sheet with parchment paper.
  2. Peel carrots and cut into even pieces: halve lengthwise and then into 8 to 10 cm segments, or cut on the diagonal into 4 to 5 cm pieces at a 45-degree angle.
  3. Place the carrot pieces in a large mixing bowl. Drizzle with olive oil and honey. Add garlic powder, dried thyme, smoked paprika, salt, and pepper. Toss until every piece has an even coating.
  4. Spread the carrots in a single layer on the prepared baking sheet, cut side down where possible. Leave at least 2 cm of space between pieces. Use two pans if the carrots are crowded.
  5. Roast at 220°C (425°F) for 20 minutes without opening the oven door.
  6. Check at 20 minutes. Cut surfaces should be a deep amber color. If pale, continue roasting for 3 to 5 more minutes. If using butter, add small pats across the carrots and return to the oven for a final 5 minutes.
  7. Transfer to a serving plate, garnish with fresh chopped parsley or thyme, and serve immediately.

Notes

Do not overcrowd the pan. Overcrowding causes steaming rather than roasting and prevents caramelization.
Baby carrots can be used in place of standard carrots. Check for doneness at 18 minutes.
For vegan version, swap honey for maple syrup and omit optional butter.
Do not use fresh garlic before roasting at this temperature; it burns and turns bitter. Add whole smashed cloves at the 12-minute mark if fresh garlic flavor is preferred.