Oven Roasted Carrots
Ingredients
- 2 pounds carrots
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
or pure maple syrup; or 1 additional tablespoon extra virgin olive oil
- 1 1/4 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon fresh thyme leaves*
finely chopped, or ½ teaspoon dried thyme
- 2 tablespoons finely chopped parsley
Directions
- 1
Preheat the oven to 400 degrees F. For easy clean up, line a rimmed baking sheet with parchment paper or a silpat baking mat.
- 2
Scrub the carrots and dry well (no need to peel). If any of the carrots are thick, cut them in half lengthwise (if they are narrow, leave them whole). Cut the carrots crosswise on the diagonal so that they are in 1 1/2-inch slices (the pieces will look large but will shrink once roasted).
- 3
Place the carrots in the center of the baking sheet, then drizzle with the oil and honey. Sprinkle the salt, pepper, and thyme over the top. Toss to coat the carrots evenly, then spread them into a single layer (if all of the carrots will not fit in one layer, place half on a second parchment-lined baking sheet and bake in the upper and lower thirds of the oven instead; if the carrots are crowded, they will steam instead of roast).
- 4
Roast in the oven for 20 to 25 minutes, until the carrots are browned and tender, tossing once halfway through (if the carrots are on two pans, switch the pans’ positions on the upper and lower racks halfway through).
- 5
Sprinkle with the fresh parsley and toss once more to coat. Taste and adjust the seasoning as desired. Enjoy hot.
Oven Roasted Carrots
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About this Recipe
Craving a healthy, flavorful side dish that practically cooks itself? These Oven Roasted Carrots transform simple root vegetables into a sweet and savory sensation, making them your new go-to for an effortlessly delicious meal.
The magic here lies in the harmonious blend of honey, kosher salt, and fresh thyme, which caramelizes beautifully in the oven. This thoughtful combination creates a deeply satisfying flavor profile that's both comforting and elegant, elevating humble carrots into a dish everyone will adore as a tasty, healthy side.
You're in for a real treat with carrots that are tender on the inside, boasting slightly caramelized edges from the roasting process. The natural sweetness of the carrots is perfectly amplified by the honey, while the savory notes of salt and thyme add depth and complexity. A final sprinkle of fresh parsley brightens the entire dish, offering a wonderful contrast and a burst of fresh flavor.
This recipe delivers a simple yet sophisticated vegetable side that feels special without any fuss. Expect a side dish that's rich in flavor and wonderfully aromatic, making it an ideal complement to any main course.
Easily adapt this recipe to your pantry or dietary preferences. If you're out of honey, pure maple syrup is an excellent substitute, offering a similar sweetness and depth. For a less sweet approach, simply omit the honey entirely and use an additional tablespoon of extra virgin olive oil instead. You can also readily swap fresh thyme leaves for dried thyme—just use half the amount (½ teaspoon dried thyme for 1 teaspoon fresh).
These versatile oven roasted carrots are perfect for weeknight dinners, holiday feasts, or any occasion where you need a delicious and healthy vegetable side. They pair wonderfully with roasted chicken, seared pork, or a hearty vegetarian main course, adding color and flavor to your plate.