Description
A simple, one-pan side dish featuring sweet caramelized carrots glazed with honey and fresh thyme, perfect for Rosh Hashanah or any holiday meal.
Ingredients
Scale
- 2 pounds baby carrots (or large carrots peeled and cut into uniform sticks)
- 3 tablespoons extra virgin olive oil
- 3 tablespoons raw honey
- 2 tablespoons fresh thyme leaves
- 2 cloves garlic, minced
- 1/2 teaspoon sea salt (plus more for finishing)
- 1/4 teaspoon black pepper
- 1 tablespoon butter (optional, for finishing)
Instructions
- Preheat oven to 400°F (200°C). Line a half-sheet baking pan with parchment paper.
- Rinse and pat dry baby carrots. If using large carrots, peel and cut into 1/2-inch thick sticks.
- In a large bowl, whisk together olive oil, honey, minced garlic, and fresh thyme leaves to form a glaze.
- Add carrots to the bowl and toss until evenly coated.
- Spread carrots in a single layer on the prepared baking sheet, ensuring they are not crowded.
- Roast for 15 minutes, then remove and stir or flip the carrots.
- Return to oven and roast for another 10-15 minutes until tender and caramelized.
- Remove from oven and immediately sprinkle with sea salt, black pepper, and optional butter. Toss gently to melt butter.
- Serve hot.
Notes
Do not crowd the pan to ensure caramelization rather than steaming. Use fresh thyme for best flavor. If honey is cold, microwave for 10 seconds to loosen. For a spicy variation, add red pepper flakes. For a nutty crunch, add walnuts or pecans during the last 5 minutes of roasting.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: Jewish
Nutrition
- Serving Size: Approximately 1/6 of
- Calories: 120
- Sugar: 12
- Sodium: 150
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 18
- Fiber: 3
- Protein: 2
Keywords: Rosh Hashanah, honey roasted carrots, holiday side dish, easy dinner, vegan side dish, gluten-free, roasted vegetables, thyme carrots