Description
A budget-friendly, caramelized side dish featuring roasted carrots glazed with honey, butter, and fresh thyme. Perfect for weeknights or holiday meals, this recipe is simple, delicious, and costs less than $3 to make.
Ingredients
Scale
- 1.5 pounds carrots (loose bunches preferred, peeled and chopped into half-inch rounds or batons)
- 3 tablespoons honey
- 2 tablespoons butter (unsalted, melted)
- 1 teaspoon fresh thyme leaves (or 1 sprig)
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Optional: Pinch of red pepper flakes
Instructions
- Preheat oven to 400°F (200°C).
- Peel and chop carrots into uniform pieces (half-inch rounds or 2-inch batons) if using large carrots. Scrub baby carrots clean.
- In a mixing bowl, combine chopped carrots, honey, melted butter, olive oil, thyme leaves, salt, and pepper. Toss until carrots are evenly coated.
- Line a 10×15 inch sheet pan with parchment paper or foil. Spread carrots in a single layer, ensuring they are not crowded.
- Roast for 20-25 minutes, stirring or flipping halfway through, until carrots are tender and edges are browned and crispy.
- Serve immediately, optionally drizzling with the pan juices.
Notes
Do not crowd the pan to ensure caramelization rather than steaming. Use unsalted butter to control salt levels. Fresh thyme is preferred over dried. Honey burns easily, so check at 15 minutes if your oven runs hot. Leftovers can be stored in the fridge for up to 4 days and reheated in the microwave or skillet. This recipe does not freeze well.
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Category: Side Dish
- Cuisine: Jewish
Nutrition
- Serving Size: 1 serving
- Calories: 95
- Sugar: 12
- Sodium: 150
- Fat: 3
- Saturated Fat: 1.5
- Carbohydrates: 18
- Fiber: 3
- Protein: 1
Keywords: rosh hashanah, honey roasted carrots, budget friendly, side dish, vegetarian, easy dinner, roasted vegetables, thyme carrots