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Roasted Carrots with Thyme

These roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.—Deirdre Cox, Kansas City, Missouri
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1 pound medium carrots, peeled and halved lengthwise
  • 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 2 teaspoons canola oil
  • 1 teaspoon honey
  • 1/4 teaspoon salt


  • Preheat oven to 400°. Place carrots in a greased 15x10x1-in. baking pan. In a small bowl, mix thyme, oil, honey and salt; brush over carrots. Roast until tender, 20-25 minutes.
Test Kitchen Tips
  • Be sure to use quality honey for best results. Here's how to tell if you've got the good stuff.
  • Swap thyme out for rosemary for a different flavor.
  • Nutrition Facts
    1 serving: 73 calories, 3g fat (0 saturated fat), 0 cholesterol, 226mg sodium, 12g carbohydrate (7g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

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    Average Rating:
    • annrms
      Dec 26, 2020

      I used rainbow carrots for this recipe and chunked them instead of cutting lengthwise. Drizzled them with roasted garlic oil instead of plain. The carrots were sweet enough for us w/o the honey. Definitely a keeper recipe....

    • s_pants
      Oct 4, 2020

      I loved this recipe, but my husband would prefer just plain cooked carrots! It was a little difficult to get the glaze to spread on, but it spread out just fine while they were roasting.

    • Naomie
      Apr 7, 2020

      Love this recipe! Make for myself all the time. However, some people do not care for the sweet/savory combination. So for them, I swap out the honey with balsamic vinegar and good quality olive oil and fresh thyme or whatever fresh herb I have on hand. Sprinkle with fresh rough chopped parsley or cilantro for extra flavor and a pretty presentation for guests.

    • Orbs
      Dec 5, 2019

      I cut the carrots lengthwise too. I used the dried thyme, honey with light olive oil. Delicious! Thank you, Deirdre, for sharing this recipe.

    • angela32
      Sep 25, 2019

      These are a nice change from a more traditional roasted carrot. I, personally, didn't care for the roasted taste of the honey. My husband, however, loved them.

    • lshaw
      Apr 14, 2018

      I have made these carrots twice now. The first time around, I had to use dried thyme and they were good; however, the second time I used fresh thyme and it was WAY better! This is such an easy side dish to put together, which is important when the main dish takes more prep time or you work full-time, like I do. Wonderful flavor, enhanced by the roasting process. Well-received by spouse and son. A keeper in my TOH Recipe Box!

    • JMartinelli13
      Nov 21, 2017

      So simple, and absolutely delicious. I used the dried thyme, but can't wait to make them again with fresh.

    • Amy
      Jan 27, 2017

      Quick and easy, and the thyme and honey make them so tasty

    • ebramkamp
      Feb 29, 2016

      This recipe is flavorful and soooo easy. It's a pretty dish you can prep ahead of time then simply toss in the oven when it's time to bake. The fresh thyme makes it special.

    • coppertop67
      Jun 22, 2015

      This is one of my mother's favorite new recipes. I made it for Easter and then she made it again later on her own, which is a huge deal for her as she doesn't normally do anything new.