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Honey Roasted Carrots with Thyme

Honey roasted carrots with thyme are oven-roasted until fork-tender with caramelized golden edges. A buttery honey glaze plus fresh thyme coats thick carrot sticks for a crisp-tender side dish.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Carrots
  • 2 lb whole carrots, peeled and cut into thick sticks
Honey Thyme Glaze
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter, melted
  • 3 tbsp honey
  • 1 tsp fresh thyme leaves
  • 0.5 tsp garlic powder
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp chopped fresh parsley
  • 1 tsp lemon zest (optional) Optional bright finish.

Equipment

  • 1 sheet pan

Method
 

Prep and coat
  1. Preheat the oven to 425°F and line a large sheet pan with parchment paper for easy release and cleanup.
  2. In a large bowl, whisk together olive oil, melted butter, honey, fresh thyme leaves, garlic powder, kosher salt, and black pepper until the glaze looks smooth.
  3. Add the carrots and toss until evenly coated so each stick gets a glossy honey-tyme layer.
  4. Arrange the carrots in a single layer on the prepared sheet pan, spacing them apart for caramelized edges.
Roast and finish
  1. Roast the carrots for 20 minutes at 425°F, until they start to brown and the glaze thickens.
  2. Turn the carrots with a spatula to expose new sides to the heat.
  3. Continue roasting for 10–15 minutes at 425°F, until fork-tender with caramelized golden edges.
  4. Sprinkle with chopped fresh parsley and lemon zest if using, then serve immediately while warm.

Notes

For extra caramelization, avoid crowding—use a second sheet pan if needed. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a sheet pan at 425°F for 5–8 minutes. Freezing is not recommended for best texture. For a dairy-free swap, replace the butter with additional olive oil or a plant-based butter alternative.