Ultimate Honey Garlic Roasted Baby Carrots with Thyme
Make sweet and savory roasted baby carrots that are tender and caramelized. This easy recipe uses honey, garlic, and thyme for a flavorful side dish perfect for weeknight dinners or holiday meals.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Oven Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1.5 lbs baby carrots
- 3 tablespoons olive oil
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon butter (optional, for extra richness)
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with parchment paper for simple cleanup.
- Place the baby carrots in a large bowl.
- In a small bowl, whisk together the olive oil, honey, minced garlic, fresh thyme, salt, and pepper until combined. If using butter, melt it gently and add it to this mixture.
- Pour the honey garlic mixture over the carrots and toss well until every carrot is evenly coated.
- Spread the coated carrots in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary to allow for proper roasting and caramelization.
- Roast for 20 to 25 minutes, tossing halfway through, until the carrots are tender when pierced with a fork and the glaze is bubbly and slightly caramelized.
- Remove from the oven and serve immediately as a delicious, kid-friendly vegetable side dish.
Notes
- For extra flavor, you can add 1 teaspoon of balsamic vinegar to the glaze mixture before tossing.
- If you want a crispier texture, roast the carrots for 5 minutes longer at 425 degrees Fahrenheit at the end of the cooking time.
- This recipe is naturally gluten free, making it a great option for your holiday side dishes.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 12
- Sodium: 250
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 4
- Protein: 1
- Cholesterol: 5