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
Ingredients
- 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
Reviews
I cut the carrots lengthwise too. I used the dried thyme, honey with light olive oil. Delicious! Thank you, Deirdre, for sharing this recipe.
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.
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!
So simple, and absolutely delicious. I used the dried thyme, but can't wait to make them again with fresh.
Quick and easy, and the thyme and honey make them so tasty
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.
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.
Thyme is one of my new favorite herbs. It gives this carrots some extra love that will have people coming back for more.
Family loves this