Description
These Seriously Caramelized Roasted Carrots are tender, deeply caramelized, and bursting with sweet and savory flavors thanks to a buttery honey thyme drizzle. Perfectly roasted at high heat to avoid mushiness, these carrots are a delicious and elegant side dish for any meal.
Ingredients
Carrots
- 1 ½ pounds whole carrots, peeled as desired
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Kosher salt, 1 heaping teaspoon to season
- Ground black pepper, to taste
Brown Butter Honey Drizzle
- 3 tablespoons unsalted butter
- 2 tablespoons honey
- 1 tablespoon fresh thyme leaves
Instructions
- Preheat the oven: Preheat your oven to 425 degrees F with a rack in the center position. Line a rimmed baking sheet with parchment paper if desired to simplify cleanup, then set aside.
- Slice the carrots: Trim the carrot ends and slice into 1-inch pieces using an oblique/roll cut: slice the tip of a carrot at a 45-degree angle, roll it a third to half turn away from you, and slice again at the same angle, creating triangular pieces with two flat edges. Alternatively, cut into ½-inch thick oval-shaped rounds on a bias.
- Season the carrots: Place the sliced carrots on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic powder, kosher salt, and ground black pepper. Toss well to coat. Arrange the carrots so the flat sides are down and spaced apart for even caramelization.
- Roast the carrots: Place the baking sheet in the oven and roast for 25–30 minutes, flipping the carrots halfway through. When flipping, turn the pieces so the opposite flat side faces down to ensure even browning. The carrots are done when golden brown with deeply caramelized edges and tender inside.
- Prepare brown butter honey drizzle: With 5–10 minutes of roasting left, melt the butter in a small skillet over medium heat. Stir occasionally until it becomes golden brown and smells nutty, about 4–5 minutes. Remove from heat and stir in honey and fresh thyme.
- Serve: Drizzle the warm brown butter honey mixture over the roasted carrots and gently toss to coat. Garnish with extra thyme or chopped parsley and serve immediately for a delightful side dish.
Notes
- Use high heat (425°F) to achieve a perfect caramelized exterior without mushy carrots.
- The oblique/roll cut technique helps maximize surface area for caramelization.
- Spacing carrots on the baking sheet prevents steaming and promotes browning.
- Fresh thyme can be substituted with rosemary or parsley as garnish.
- For a vegan version, substitute butter with a plant-based alternative and omit honey or use maple syrup.
