Salt, about ¾ teaspoon kosher, plus extra to taste
Freshly ground black pepper, to taste
1 teaspoon lemon zest or 1 tablespoon lemon juice (optional)
Pinch of red pepper flakes (optional)
Instructions
Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment for easy cleanup and spread the carrots in a single layer so they roast instead of steam.
Toss the carrots with olive oil, ½ teaspoon salt, and a few grinds of black pepper in a large bowl. Arrange them skin-side down where possible so the cut surfaces caramelize into golden-brown edges.
Roast for 18–22 minutes, turning once halfway through. Look for deep golden edges and tender centers when pierced with a fork; thinner carrots will be done closer to 18 minutes, thicker ones nearer 24.
While carrots roast, gently warm the honey and butter (if using) in a small saucepan or microwave-safe bowl until fluid but not boiling—about 20–30 seconds. Stir in the thyme leaves and lemon zest or juice so the honey loosens and coats evenly.
When carrots are almost done (after that 18–22 minute window), remove the pan and drizzle the honey-thyme mix over them. Toss lightly on the sheet pan or return to the oven for 3–5 minutes so the glaze bubbles and becomes sticky—watch closely so the honey doesn’t scorch.
Finish with a final pinch of salt and a few turns of fresh black pepper. If desired, scatter red pepper flakes. Transfer to a serving platter and garnish with extra thyme sprigs or a squeeze of lemon before serving.
Notes
A cozy, easy side of roasted carrots caramelized with honey and brightened with fresh thyme — ready in about 30–35 minutes and perfect for weeknights or holiday tables.
