Description
A vibrant, glossy side dish featuring tender roasted carrots glazed with honey and fresh thyme, perfect for Rosh Hashanah or any autumn holiday meal.
Ingredients
Scale
- 2 pounds fresh carrots (large, firm, preferably with greens attached)
- 3 tablespoons honey (clover or wildflower recommended)
- 2 tablespoons extra virgin olive oil
- 1 large sprig fresh thyme (about 2 tablespoons leaves)
- 1 teaspoon coarse sea salt or kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon balsamic glaze (optional)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
- Wash carrots thoroughly. Peel if desired or scrub well. Cut into uniform 2-inch pieces on a bias (diagonally) to increase surface area.
- In a small bowl, whisk together honey, olive oil, salt, and black pepper until smooth.
- Place cut carrots on the prepared baking sheet. Pour the honey-oil mixture over the carrots and toss with a spatula or hands until evenly coated.
- Spread carrots in a single layer to ensure roasting rather than steaming.
- Roast for 20 minutes. Remove pan and flip carrots over to ensure even browning.
- Sprinkle fresh thyme leaves over the carrots. Roast for another 10-15 minutes, or until carrots are tender when pierced with a fork and caramelized at the edges.
- Remove from oven. Taste and add more salt if needed. Drizzle with balsamic glaze if using.
- Garnish with chopped parsley and serve warm.
Notes
Do not use pre-cut baby carrots as they are often pre-boiled and lack flavor. For best results, use fresh, large carrots. If using dried thyme, use 1 teaspoon and add it earlier in the cooking process. To make ahead, peel and cut carrots up to 24 hours in advance and store in water in the fridge. Reheat in the oven at 350°F for 10 minutes to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: Jewish
Nutrition
- Serving Size: Approximately 1/6 of
- Calories: 120
- Sugar: 12
- Sodium: 280
- Fat: 5
- Saturated Fat: 0.5
- Carbohydrates: 18
- Fiber: 4
- Protein: 2
Keywords: Rosh Hashanah, honey roasted carrots, fresh thyme, holiday side dish, autumn recipes, vegan side dish, roasted vegetables, seasonal cooking