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Honey Thyme Roasted Carrots

Honey Thyme Roasted Carrots are fast and easy to make with just a few simple ingredients. They’re sweet and salty and herby making them a great side dish to go with any main meal.

Roasted carrot slices in a baking dish with two large spoons and fresh thyme.

This recipe could not be easier. Just six simple ingredients, most of which you probably already have, come together for a flavor-packed side dish. They’d go great with this Herbs de Provence Chicken and Potatoes!

The honey and butter give the carrots flavor and a beautiful golden brown color and the fresh thyme, salt, and pepper perfectly season them. And, the recipe is easy to scale up or down depending on how much you need!

Love this recipe? Check out these other side dishes to round out the meal!

Ingredients

Ingredients for honey thyme roasted carrots.

Key Ingredient Notes

Carrots – Fresh sweet carrots peeled and cut into 1-inch pieces are the perfect size to quickly roast.

Honey – Adds sweetness to the carrots that balance with the butter, salt, and thyme.

Thyme – fresh thyme is preferred here but dried thyme will also work if it’s all you have.

Step By Step Instructions

Note: A complete list of ingredients, their amounts, and instructions can be found in the recipe card below.

Step 1:

Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper. Set aside.

Step 2:

In a large saucepan, melt the butter over medium-low heat. Add the honey, thyme, salt, and pepper.

Melted butter, honey, thyme, salt, and pepper in a sauce pan.

Step 3:

Turn off the heat and toss the sliced carrots in the honey mixture until everything is fully coated.

Carrots tossed in honey thyme sauce in a saucepan.

Step 4:

Transfer the carrots to the prepared baking sheet leaving room between each carrot to avoid overcrowding and steaming.

Carrots slices in a honey thyme sauce on a parchment lined baking sheet.

Step 5:

Roast for 20 to 30 minutes flipping each one over halfway through baking.

Roasting for closer to 20 minutes will result in lighter browning and firmer carrots and 30 minutes will result in a dark roast with softer carrots. Roast them to your preference.

Honey thyme carrots roasted on a parchment lined baking sheet.

Step 6:

Transfer them to a serving dish if you’d like. Serve warm and enjoy!

Honey thyme roasted carrots in a serving dish with two spoons and fresh thyme.

Tips & Tricks

  • Cut the carrots into even-sized pieces to help them cook evenly.
  • Pull the carrots out of the oven when they are cooked to your preferred softness.
  • Don’t skip flipping the carrots halfway through roasting. This will help both sides get a nice brown color to them. You may also need to rotate the pan if the carrots in the back are cooking too fast.

Substitutions & Variations

  • Swap the thyme with another herb or create a mixture. Parsley, rosemary, and sage are all great options.
  • Use maple syrup, agave syrup, or sugar in place of the honey.
  • Olive oil can be used in place of the butter.

Storage & Reheating

Storage

Keep the carrots in an airtight container in the fridge for up to 4 days.

Reheating

Reheat in 30-second bursts in the microwave or for 5 minutes in a 400-degree F oven or until warmed through.

Freezing

Once the carrots are fully cooled, spread them out on a parchment-lined baking sheet and freeze for 2 hours. Then, transfer them to a freezer-safe container or bag and freeze them for up to 3 months.

To reheat, I suggest roasting them from frozen in a 400-degree F oven for 10 to 15 minutes or until heated through.

Roasted carrot slices in a baking dish with two large spoons and fresh thyme.

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Roasted carrot slices in a baking dish with two large spoons and fresh thyme.

Honey Thyme Roasted Carrots

Alicia
These honey thyme roasted carrots are sweet and salty and herby making them a great side dish for any main meal.
5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Servings 6 servings

Ingredients
  

  • 2 pounds carrots peeled and cut into 1-inch pieces
  • 1 tablespoon butter
  • 2 tablespoons honey
  • 1 tablespoon fresh thyme stripped from stems
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper preferably freshly cracked

Instructions
 

  • Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper. Set aside.
  • Melt the butter in a large saucepan over medium-low heat. Mix in the honey, thyme, salt, and pepper. Turn off the heat.
  • Turn off the heat and toss the carrots in the honey mixture.
  • Spread the carrots out on the prepared baking sheet.
  • Bake for 20 to 30 minutes, flipping halfway through. (see notes)
  • Transfer the carrots to a serving dish (optional) and serve warm.

Notes

For a lighter roast and carrots that are still quite firm, bake them closer to 20 minutes. For a darker roast and softer carrots, bake them for closer to 30 minutes.
Store leftover carrots in an airtight container in the fridge for up to 4 days.

Nutrition

Serving: 1servingCalories: 101kcalCarbohydrates: 21gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 5mgSodium: 314mgPotassium: 496mgFiber: 4gSugar: 13gVitamin A: 25373IUVitamin C: 11mgCalcium: 56mgIron: 1mg
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