Sides & Vegetables · American

Roasted Carrots

Name: Roasted Carrots
Total time: 35 min
Yield: 2
Ingredients: 2 lb carrots (whole, peeled, halved lengthwise); 2 tbsp olive oil; ¾ tsp salt; ½ tsp black pepper; 1 ½ tbsp honey (or maple, for the late glaze); 1 tsp thyme (leaves)

6 ingredients · 35 minutes · 2 servings

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356kcal4.2g protein14.5g fat57.3g carbs~$1.29/ serving*

VegetarianPescatarianNo porkNo alcohol

Ingredients

Servings:

2 lb	carrots (whole, peeled, halved lengthwise)
2 tbsp	olive oil
¾ tsp	salt
½ tsp	black pepper
1 ½ tbsp	honey (or maple, for the late glaze)
1 tsp	thyme (leaves)
1 tbsp	butter (a knob melted over at the end)optional
2 tbsp	parsley (chopped)optional

Method

prep8 min
peeled, halved lengthwise, dried
each carrot split nose to tail — the flat face is the browning face, the roasting chapter's recurring lesson — with fat ends quartered so every piece matches; and dried, as always, because the glaze comes later and water now is the enemy of everything
roast18 min
425°F, cut-side down, oiled and seasoned, unmoved
flat faces to the metal with space between, untouched while the sugars this vegetable is famous for do their work against the pan — carrots brown more willingly than anything else on this chapter's sheet pans, which is why they need less time than their reputation suggests
glaze8 min
honey + thyme drizzled, tossed, back in briefly
the late-glaze doctrine: honey and thyme over the already-browned carrots, one toss, eight more minutes — the glaze caramelizes into lacquer instead of burning into regret, which is what happens to every carrot glazed at minute zero
season2 min
hot, the finishers
the butter knob melted over if using, parsley scattered — sweet, burnished, and the reliable second-favorite side on any table it appears at, which for a root vegetable is a career