Ingredients
Scale
- 1 lb whole carrots (peeled and trimmed)
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 tablespoon fresh parsley (chopped, for garnish)
Instructions
- Preheat your oven to 400°F (200°C). This high temperature ensures the carrots roast properly rather than just steaming.
- Place the peeled and trimmed carrots on a large rimmed baking sheet. If the carrots are very thick, slice them in half lengthwise so they cook at the same rate as the thinner ones.
- In a small bowl, whisk together the olive oil, honey, salt, black pepper, and dried thyme until well combined.
- Pour the honey mixture over the carrots on the baking sheet. Use your hands or a pair of tongs to toss the carrots, ensuring every inch is coated in the glaze.
- Spread the carrots out in a single layer. Do not crowd them, as they need space for the air to circulate and create those crispy, caramelized edges.
- Roast in the oven for 20 to 25 minutes. Halfway through the cooking time, use a spatula to turn the carrots so they brown evenly on all sides.
- Test for doneness by piercing a carrot with a fork; it should be tender but not mushy.
- Remove from the oven and transfer to a serving platter. Sprinkle with fresh parsley for a burst of color and freshness.
- Cook Time: 35 minutes