Name: Honey Glazed Carrots with Thyme
Ingredients: Carrots: 1 pound, medium to large carrots, peeled and cut into 1-inch thick rounds. Choose carrots that are firm and vibrant in color for the best flavor and texture. Fresh, whole carrots are preferable to baby carrots, as they tend to have a sweeter and more robust carrot flavor.; Honey: ¼ cup, preferably a good quality, raw honey. The honey is the star of the glaze, providing sweetness and a beautiful glossy finish. Raw honey adds a depth of flavor that processed honey sometimes lacks, but any good quality honey will work.; Butter: 2 tablespoons, unsalted butter. Butter adds richness and helps to create a luscious glaze. You can substitute with olive oil for a dairy-free option, but butter provides a classic flavor that complements the honey and thyme perfectly.; Fresh Thyme: 2 tablespoons, fresh thyme leaves, finely chopped. Fresh thyme brings a fragrant, earthy, and slightly lemony note that balances the sweetness of the honey and enhances the natural sweetness of the carrots. Dried thyme can be used as a substitute, but fresh thyme provides a brighter and more aromatic flavor.; Salt: ½ teaspoon, or to taste. Salt is essential to enhance the sweetness of the carrots and honey, and to balance the overall flavors. Use sea salt or kosher salt for best results.; Black Pepper: ¼ teaspoon, freshly ground black pepper, or to taste. Black pepper adds a subtle warmth and spice that complements the sweetness and earthiness of the dish. Freshly ground pepper is always recommended for the best flavor.; Optional: Olive Oil: 1 tablespoon, extra virgin olive oil (if not using butter, or to enhance browning). A touch of olive oil can help prevent sticking and promote browning, especially if you are roasting at a higher temperature.

Ingredients

To create this delightful side dish, you’ll need just a handful of fresh, high-quality ingredients. Each element plays a crucial role in building the layers of flavor that make these Honey Glazed Carrots with Thyme so irresistible.

Carrots: 1 pound, medium to large carrots, peeled and cut into 1-inch thick rounds. Choose carrots that are firm and vibrant in color for the best flavor and texture. Fresh, whole carrots are preferable to baby carrots, as they tend to have a sweeter and more robust carrot flavor.
Honey: ¼ cup, preferably a good quality, raw honey. The honey is the star of the glaze, providing sweetness and a beautiful glossy finish. Raw honey adds a depth of flavor that processed honey sometimes lacks, but any good quality honey will work.
Butter: 2 tablespoons, unsalted butter. Butter adds richness and helps to create a luscious glaze. You can substitute with olive oil for a dairy-free option, but butter provides a classic flavor that complements the honey and thyme perfectly.
Fresh Thyme: 2 tablespoons, fresh thyme leaves, finely chopped. Fresh thyme brings a fragrant, earthy, and slightly lemony note that balances the sweetness of the honey and enhances the natural sweetness of the carrots. Dried thyme can be used as a substitute, but fresh thyme provides a brighter and more aromatic flavor.
Salt: ½ teaspoon, or to taste. Salt is essential to enhance the sweetness of the carrots and honey, and to balance the overall flavors. Use sea salt or kosher salt for best results.
Black Pepper: ¼ teaspoon, freshly ground black pepper, or to taste. Black pepper adds a subtle warmth and spice that complements the sweetness and earthiness of the dish. Freshly ground pepper is always recommended for the best flavor.
Optional: Olive Oil: 1 tablespoon, extra virgin olive oil (if not using butter, or to enhance browning). A touch of olive oil can help prevent sticking and promote browning, especially if you are roasting at a higher temperature.

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Instructions

Making Honey Glazed Carrots with Thyme is a straightforward process, perfect for busy weeknights or elegant dinner parties. Follow these simple instructions for consistently delicious results:

Preheat Oven and Prepare Carrots: Preheat your oven to 400°F (200°C). While the oven is heating, prepare your carrots. Wash, peel, and cut the carrots into 1-inch thick rounds. Cutting them into uniform sizes ensures they cook evenly. If using larger carrots, you may need to halve or quarter them lengthwise before slicing into rounds to maintain consistent thickness.
Combine Ingredients: In a large bowl, combine the prepared carrot rounds, honey, melted butter (or olive oil), chopped fresh thyme, salt, and black pepper. Toss everything together thoroughly to ensure that the carrots are evenly coated with the glaze. Make sure every piece of carrot is glistening with the honey mixture for optimal flavor distribution and glaze development during roasting.
Arrange Carrots on Baking Sheet: Spread the glazed carrots in a single layer on a baking sheet. Using a large baking sheet or two smaller ones ensures that the carrots are not overcrowded. Overcrowding can lead to steaming rather than roasting, which will result in softer, less caramelized carrots. For best browning and caramelization, give the carrots some space on the baking sheet.
Roast the Carrots: Roast in the preheated oven for 25-30 minutes, or until the carrots are tender and slightly caramelized. Halfway through the roasting time, about 15 minutes in, gently toss the carrots on the baking sheet with a spatula to ensure even cooking and glazing on all sides. Keep an eye on them towards the end of the cooking time to prevent the honey from burning. You want them beautifully glazed, not charred.
Check for Tenderness: To check for doneness, pierce a carrot with a fork. It should be tender and easily pierced, but still have a slight bite. If you prefer softer carrots, you can roast them for a few minutes longer. If you want them crisper, roast them for a slightly shorter time.
Optional: Broil for Extra Glaze (Optional): For an even deeper glaze and slightly caramelized edges, you can broil the carrots for the last 1-2 minutes of cooking. Turn the oven to broil (high setting) and watch the carrots very closely. Broiling can quickly turn honey from caramelized to burnt, so stay vigilant and remove them from the oven as soon as they reach your desired level of glaze.
Serve Immediately: Once the carrots are roasted to perfection, remove them from the oven and serve them immediately. They are best enjoyed warm, when the glaze is still glossy and the thyme is fragrant. Garnish with a sprinkle of extra fresh thyme leaves, if desired, for a final touch of freshness and visual appeal.

Nutrition

Serving Size: one normal portion
Calories: 150