Ingredients
Equipment
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Method
- Heat the oven to 425F with a rack in the center. Line a large rimmed sheet pan with parchment.
- Peel the carrots. Cut medium carrots in half lengthwise and thick ones into quarters, then cut them into pieces about 3 inches long so they are roughly the same size.
- Toss the carrots on the pan with the olive oil, salt, and pepper. Spread them in a single layer with a little space between pieces.
- Roast for 20 minutes, flipping once halfway, until the carrots are starting to brown at the edges.
- While they roast, mince the garlic and stir it into the honey with the thyme.
- Drizzle the honey garlic mixture over the carrots and toss right on the pan. Roast 8 to 10 minutes more, until the carrots are tender, glossy, and the garlic is golden.
- Sprinkle with chopped parsley and serve warm.
Nutrition
Notes
The honey and garlic go on only for the last 8 to 10 minutes so the garlic does not burn and the honey does not scorch. Use two pans if the carrots will not fit in a single layer; crowded carrots steam instead of browning. For a richer glaze, melt 1 tablespoon of butter into the honey, which adds about 17 calories per serving. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.