Honey-Thyme Glazed Whole Roasted Rainbow Carrots
Elegant and vibrant whole rainbow carrots roasted to tender-crisp perfection with caramelized edges, tossed in a sweet and savory honey-thyme glaze. A stunning and simple side dish perfect for a spring holiday table.
Equipment
- Baking sheet
- Parchment paper
- Vegetable peeler
- Small bowl
Ingredients
Main Ingredients
- 1.5 lbs Rainbow carrots — Tops trimmed to 1 inch, peeled
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons Honey — Slightly warmed if too thick to pour
- 1 tablespoon Fresh thyme leaves — Plus extra sprigs for garnish
- 0.5 teaspoon Kosher salt — To taste
- 0.25 teaspoon Black pepper — Freshly ground
- 1 pinch Flaky sea salt (optional) — For finishing
Main Ingredients
| 1.5 lbs | Rainbow carrots | Tops trimmed to 1 inch, peeled |
| 2 tablespoons | Extra virgin olive oil | |
| 2 tablespoons | Honey | Slightly warmed if too thick to pour |
| 1 tablespoon | Fresh thyme leaves | Plus extra sprigs for garnish |
| 0.5 teaspoon | Kosher salt | To taste |
| 0.25 teaspoon | Black pepper | Freshly ground |
| 1 pinch | Flaky sea salt (opt.) | For finishing |
Instructions
-
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
~5 minUsing parchment paper prevents the honey from sticking to the pan and burning. -
In a small bowl, whisk together the olive oil, honey, fresh thyme leaves, kosher salt, and black pepper until well combined.
~2 minIf your honey is very thick, microwave it for 5-10 seconds to loosen it before mixing. -
Place the prepared rainbow carrots on the baking sheet. Pour the honey-thyme mixture over the carrots and toss well to ensure every carrot is evenly coated. Arrange them in a single layer, ensuring they are not crowded.
~3 minIf some carrots are significantly thicker than others, slice them in half lengthwise so they cook evenly. -
Roast in the preheated oven for 25 to 30 minutes, tossing halfway through, until the carrots are tender-crisp when pierced with a fork and the edges are beautifully caramelized.
~30 minWatch carefully during the last 5 minutes, as the sugars in the honey can burn quickly. -
Remove from the oven. Transfer to a serving platter, sprinkle with flaky sea salt, and garnish with additional fresh thyme sprigs before serving.
Tips & Storage
- Try to select carrots of a uniform size for the most even roasting.
- For a tangy contrast, add a squeeze of fresh lemon juice or a splash of apple cider vinegar right after they come out of the oven.
- Leaving a small bit of the green top attached gives the dish a rustic, elegant look.
- Storage: Store leftover roasted carrots in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 5-10 minutes or in the microwave until warmed through.