Herb Roasted Carrots with Honey Drizzle
These vibrant whole-roasted carrots are seasoned with fresh thyme and rosemary then finished with a golden honey drizzle. It is an effortlessly elegant holiday side dish that requires minimal preparation but delivers maximum visual impact.
Beautifully roasted whole carrots seasoned with fresh herbs and drizzled with honey for a stunning holiday side.
Nutrition per serving
Ingredients
main
glaze
herbs
seasoning
Instructions
Prepare the Carrots
Preheat your oven to 400 degrees Fahrenheit. Peel the carrots and trim the tops, leaving about an inch of green stem for a rustic presentation if desired. If the carrots are very thick, halve them lengthwise so all pieces are similar in diameter for even cooking.
Season and Arrange
Place the prepared carrots on a large rimmed baking sheet. Drizzle with olive oil and toss to coat completely. Scatter the fresh thyme and rosemary sprigs over and around the carrots. Arrange in a single layer ensuring the carrots have space between them.
Roast the Carrots
Roast in the preheated oven for 25 to 30 minutes, turning the carrots once at the halfway point. The carrots are done when they are fork-tender and have golden caramelized spots on the outside. The herbs will become fragrant and slightly crispy.
Drizzle and Plate
Transfer the roasted carrots to a serving platter and discard the woody herb stems. Drizzle the warm honey evenly over the carrots while they are still hot so it melts and coats them beautifully. Sprinkle with flaky sea salt just before serving.
Substitutions
Common mistakes
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