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This roasts the carrots at a high temperature in a single layer, since crowding them on the pan traps steam and keeps them from caramelizing properly around the edges. Brushing the honey glaze on partway through roasting, rather than at the very start, prevents the natural sugars from burning before the carrots have had time to become tender.
Per serving
130kcal
Calories
1g
Protein
20g
Carbs
6g
Fat
Prep Time
10 min
Cook Time
30 min
Servings
6 people
Difficulty
easy
3g
Fiber
14g
Sugar
Follow step-by-step with voice guidance.
Preheat the oven to 200°C (400°F).
Peel the carrots and cut them into similarly sized pieces, halving thicker ones lengthwise.
Toss the carrots with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet.
Roast for 15 minutes.
In a small bowl, whisk together the melted butter, honey, and fresh thyme.
Remove the carrots from the oven and brush generously with the honey glaze.
Return to the oven and roast for another 10 to 15 minutes, until tender and caramelized at the edges.
Transfer to a serving platter and drizzle with any remaining glaze from the pan before serving.
Roast in a Single Layer: Crowding the carrots on the pan traps steam and prevents them from caramelizing properly, so use a large enough baking sheet to give them room. Brush the Glaze On Partway Through: Adding the honey glaze after the first stretch of roasting, rather than at the start, keeps its sugars from burning before the carrots become tender. Cut Pieces to a Similar Size: This ensures they cook evenly, so halve any noticeably thicker carrots lengthwise to match the others.
Honey's natural sugars can burn quickly under high heat, so adding it after the carrots have already started to soften gives them time to become tender before the glaze has a chance to scorch.
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