These glazed and roasted carrots are delicious, easy to prepare, and a versatile side dish for any meal. Vegetable recipes such as this would have been staples of a Gilded Age dinner.

Roasted carrots are perhaps the perfect vegetable side dish. Amazingly flavorful and toothsome, healthy, and sure to please, the hot oven intensifies the carrots’ natural sweetness. 

Tips and Ideas

• Use parchment paper for a crisper bottom and/or non-stick aluminum foil for easier cleanup

• Stir and coat the carrots directly on the sheet pan, saving more than one dish from needing to be used and cleaned

• This recipe can be made one to two days ahead of time, and warmed up just prior to serving

• Use full-length carrots; skip the baby carrots for this; rainbow carrots can be used for an extra artistic presentation

• If a slightly charred/well-done effect is desired, turn on the oven overhead broiler for a few minutes as a last step (optional)

Equipment

• Sheet pan

• Parchment paper or non-stick aluminum foil

• Vegetable peeler (unless leaving outer skin on)

Ingredients

• 2 pounds medium carrots, scrubbed (leave outer skin on if desired)

• 1 ½ tablespoons olive oil

• Kosher salt and freshly ground black pepper, to taste

• 1 tablespoon honey (or maple syrup if preferred)

• 2 teaspoons chopped fresh thyme leaves

• 2 tablespoons chopped fresh parsley leaves

Instructions

• Preheat oven to 425 degrees F. 

• Line a baking sheet with parchment paper or non-stick aluminum foil

• Place carrots in a single layer onto the prepared baking sheet. Add olive oil, gently toss on sheet pan to combine. 

• Place into oven and bake for 20-25 minutes, or until almost fork tender.

• Stir in honey and thyme. Place into oven and bake until tender, an additional 5 minutes.

• Remove from oven. Stir in parsley and butter until thoroughly coated.

• Serve warm and enjoy!