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Roasted Carrots with Honey and Herbs

Servings: 4 | Active Time: 10 minutes | Total Time: 30 minutes

Ingredients

  • 1 lb carrots, peeled and cut into sticks or rounds
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tsp fresh thyme or rosemary (or ½ tsp dried)
  • Salt and pepper, to taste
  • Optional: 1 tsp balsamic vinegar or lemon juice for added brightness

Instructions

  1. Preheat the Oven:

    • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easy cleanup.

    • Prepare the Carrots:

    • Toss the carrots in a bowl with olive oil, honey, thyme, salt, and pepper. Mix well to coat evenly.

    • Spread and Roast:

    • Spread the carrots in a single layer on the prepared baking sheet. Avoid overcrowding to ensure they roast evenly.

    • Roast for 20–25 minutes, stirring halfway through, until the carrots are tender and caramelized.

    • Optional Brightness:

    • Once out of the oven, drizzle with balsamic vinegar or a squeeze of lemon juice for a pop of acidity (optional).

    • Serve:

    • Serve warm as a side dish with chicken, beef, fish, or a grain bowl.

Pro Tip

  • For extra caramelization, you can broil the carrots for the last 2–3 minutes.
  • If you have leftover roasted carrots, they’re great in grain bowls, salads, or even blended into soups!