American
Honey Roasted Carrots
Carrots roasted with oil, salt, and thyme, then glossed with a little honey. Sweet, but not candy. A side for chicken or a roast.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Roasting first, honey last, keeps the sugar from burning.
- Salt matters more than the honey.
- They are done when a knife slides in and the edges are browned.
- One pan.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Heat the oven to 425°F.
- 2
Toss the carrots with oil, salt, and thyme. Spread them on a sheet pan.
- 3
Roast 20 minutes.
- 4
Drizzle with honey and add the pepper. Toss.
- 5
Roast 8 to 10 minutes more, until tender and browned at the edges.
- 6
Taste. Add a pinch of salt if the honey made them one-note.
Pro tips
- Similar-sized sticks cook evenly. A mix of coins and logs will not.
- Honey on a cold pan at minute zero burns by the time the carrots are tender.
- Do not pile them. Contact with the pan is the browning.
Easy substitutions
- Honey
- Maple syrup, same amount.
- Thyme
- A pinch of ground cumin.
Storage and reheating
Storage
Refrigerate up to 3 days.
Reheating
Warm on a pan at 400°F for about 8 minutes.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 110
- Protein
- 1 g
- Carbs
- 18 g
- Fat
- 4 g
- Fiber
- 4 g
Budget friendly · Oven
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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