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Roasted carrots with honey glaze and fresh parsley on a white ceramic plate, photographed in natural window light — roasted carrots
Abdul Rehman

Roasted Carrots with Honey, Garlic, and Fresh Herbs

Tender roasted carrots glazed with honey, garlic, and thyme, cooked at high heat until the edges caramelize and the surface takes on a light glaze. A reliable, one-pan side dish ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course: Side Dish
Cuisine: Global
Calories: 130
Ingredients Method

Ingredients
  

  • 500 g 1 lb carrots, peeled
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 3 garlic cloves finely minced
  • 1/2 tsp fine salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp dried thyme
  • 2 tbsp fresh flat-leaf parsley roughly chopped (for garnish)

Method
 

  1. Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper.
  2. Peel the carrots and cut diagonally into 1.5cm (1/2 inch) thick pieces, keeping all pieces uniform in size.
  3. In a large bowl, combine olive oil, honey, minced garlic, salt, pepper, and thyme. Add carrots and toss until every piece is evenly coated.
  4. Spread carrots in a single layer on the baking sheet with visible space between each piece. Pour any remaining glaze from the bowl over the top.
  5. Roast on the middle rack for 12 minutes. Flip each piece with tongs, then roast for another 10 to 13 minutes until tender through the center when pierced with a fork and edges are golden brown.
  6. Transfer to a serving plate, scatter fresh parsley on top, and serve immediately.