If you’ve got a bunch of baby carrots and want to turn them into something seriously swoon-worthy, this is your sign. These Roasted Baby Carrots with Honey and Thyme are caramelized, golden, and just the right balance of sweet and savory. They’re the kind of side dish that looks fancy, but comes together with almost no effort—which, let’s be honest, is exactly our vibe.
Why You’ll Love This Recipe
I started making this dish when my twins were toddlers because it was one of the few veggie sides they wouldn’t push off their plates. And now—even after all these years—it’s still a staple, especially when we have guests. It’s proof that simple ingredients can create magic.
- Ready in under 30 minutes
- Perfectly sweet and savory
- Looks elegant, but totally weeknight-friendly
- Pairs with anything—from roast chicken to grilled tofu
- Kid-approved and crowd-pleasing
Ingredients Breakdown
Essentials
- 1 lb baby carrots, peeled if needed
- 1 ½ tbsp olive oil
- 1 ½ tbsp honey
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- ½ tsp kosher salt
- ¼ tsp black pepper
Pro Tips
- If your baby carrots are thick, slice them in half lengthwise for even roasting.
- No honey? Maple syrup works beautifully too.
- Add a pinch of red pepper flakes if you want a little heat.
- Fresh thyme brings brightness, but rosemary is a great swap for a woodsier note.
Step-by-Step Instructions
- Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the baby carrots with olive oil, honey, thyme, salt, and pepper until well coated.
- Spread the carrots in a single layer on the prepared baking sheet. Try not to overcrowd so they roast instead of steam.
- Roast for 20–25 minutes, flipping halfway through, until the carrots are tender and edges are golden.
- Transfer to a serving dish, spoon over any juices from the pan, and garnish with extra thyme if you’d like.
Chef’s Tips and Tricks
- Make sure your oven is fully preheated so the carrots caramelize properly.
- Don’t skip flipping them halfway—this helps them brown evenly!
- Leftovers? Chop and toss into a grain bowl or salad the next day.
- If using regular carrots, cut them into uniform sticks for even cooking.
Recipe Variations and Serving Suggestions
- Drizzle with a little balsamic glaze for extra richness.
- Add a sprinkle of feta or goat cheese just before serving.
- Serve alongside a roast dinner, grilled meats, or as part of a vegetarian spread.
- Toss into couscous or quinoa bowls with chickpeas for a plant-based meal.
- Roast with whole garlic cloves for even more flavor depth.
FAQs
Can I make these ahead of time?
Absolutely! Roast them up to a day ahead, then reheat in a 375°F oven for 8–10 minutes to refresh.
Do I need to peel baby carrots?
Not necessarily. Many baby carrots are already peeled, but if you’re using organic or just prefer it, a quick peel ensures a smoother texture.
Can I use frozen carrots?
Fresh is best for roasting, but if you’re in a pinch, thaw them fully and pat dry before roasting to avoid sogginess.
Recipe Card
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Ingredients:
- 1 lb baby carrots
- 1 ½ tbsp olive oil
- 1 ½ tbsp honey
- 1 tsp fresh thyme leaves
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions:
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Toss carrots with olive oil, honey, thyme, salt, and pepper until coated.
- Spread on baking sheet and roast for 20–25 minutes, flipping once halfway through.
- Serve warm, drizzled with pan juices and extra thyme if desired.
Nutrition: ~110 calories per serving
Did you try these sweet & savory roasted carrots? I’d love to hear what you thought! Leave a comment below, tag me on Instagram @thekitchensaid, or share this recipe with your favorite food-loving friend. Let’s keep the kitchen joy going!
