1 ½ pounds carrots
4 tablespoons butter
3 tablespoons honey
1 tablespoons fresh thyme plus more for garnish
1/4 teaspoon kosher salt plus more to taste
black pepper to taste


1.Preheat oven to 425°F. Line 2 baking sheets with parchment paper, set aside.
2.Trim tops and bottoms of carrots - I left a little bit of the green stem on for looks, but that is optional. Peel carrots if desired, and cut in half lengthwise. Arrange on the baking sheets, using both sheets if needed to avoid overcrowding.
3.In a small saucepan, melt the butter with the honey and thyme. When butter is melted, whisk to combine.
4.Pour half of the honey butter sauce over the carrots, reserving the rest of the sauce for later. Season the carrots with salt and pepper. Arrange the carrots so that they are flat side down if possible - this will help them with browning.
5.Place the baking sheets in the oven on two separate racks. Bake for 15-20 minutes, until tender and browning. Remove from oven, drizzle with remaining honey butter sauce, then roast for an additional 5 minutes.
6.Remove from oven, season with more salt and pepper if desired. Garnish with more thyme. Serve immediately.

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