They are tossed in honey, dill, and parsley for an elegant. It takes just minutes to get this easy vegetable side dish into the oven. I mentioned in my perfect roast potatoes post a couple of days ago that i’m not a huge fan of the autumn and winter.
I made this recipe last week as a side dish to our dinner. It turned out fantastic and i wanted to share it with you. For almost nine years my youngest has claimed he doesn’t.
These Honey Roasted Carrots With Thyme Are Cooked In The Oven, Giving Them A Beautiful Glaze. This Is One Of The Best Carrot Recipes I Have Ever Eaten! Make These Simple Oven Roasted Carrots For An Easy But Impressive Side Dish For Easter Or Any Other Dinner..
1 ½ pounds carrots
4 tablespoons butter
3 tablespoons honey
1 tablespoons fresh thyme (plus more for garnish)
1/4 teaspoon kosher salt (plus more to taste)
black pepper (to taste)
Preheat oven to 425°F. Line 2 baking sheets with parchment paper, set aside.
Trim tops and bottoms of carrots - I left a little bit of the green stem on for looks, but that is optional. Peel carrots if desired, and cut in half lengthwise. Arrange on the baking sheets, using both sheets if needed to avoid overcrowding.
In a small saucepan, melt the butter with the honey and thyme. When butter is melted, whisk to combine.
Pour half of the honey butter sauce over the carrots, reserving the rest of the sauce for later. Season the carrots with salt and pepper. Arrange the carrots so that they are flat side down if possible - this will help them with browning.
Place the baking sheets in the oven on two separate racks. Bake for 15-20 minutes, until tender and browning. Remove from oven, drizzle with remaining honey butter sauce, then roast for an additional 5 minutes.
Remove from oven, season with more salt and pepper if desired. Garnish with more thyme. Serve immediately.
Roasting vegetables is my favorite way to cook them. But when it’s balanced out with some acidity and glazed over my fave.
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