Honey Thyme Roasted Carrots
These honey thyme roasted carrots are sweet and salty and herby making them a great side dish for any main meal.
Servings: 6 servings
Calories: 101kcal
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: 1serving | Calories: 101kcal | Carbohydrates: 21g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 314mg | Potassium: 496mg | Fiber: 4g | Sugar: 13g | Vitamin A: 25373IU | Vitamin C: 11mg | Calcium: 56mg | Iron: 1mg
