(updated June 8, 2020) // by Phoebe Lapine // 17 comments
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This honey-thyme roasted carrots recipe is one of my favorite dishes for Spring holidays.
Last month I was out in the Hamptons for a wedding and got to do a little farm stand hopping on my way back to town. I love visiting summer hot spots in the off-season, especially places like Long Island which, when all the scene-iness is removed, is so full of local magic.
My friend Sarah took me to one of her favorite spots, Fair View Farms in Bridgehampton. We got to visit their pumpkin patch, shoot corn husks out of a massive launcher, and fill up our baskets with a boatload of carrots.
I might have overlooked these beauties in favor of the four beautiful eggplant varieties (some which eventually became this), but Sarah told me that she’d been making honey roasted carrots all fall that were sweet as candy. So I made off with a bunch of perfectly imperfect multi-colored heirloom carrots and lugged them back to town with easy instructions on what to do with them.
As most of you already know, I can be a very lazy cook. So I was relieved to hear that Sarah doesn’t peel her carrots before throwing them hair and all into the oven with honey, thyme, and olive oil. They’re so easy, I’m almost embarrassed to be writing about them. But the key is to have patience and wait for the carrots to shrivel and caramelize, so they truly melt into your mouth.
I made them again recently with a hit of turmeric and cumin for a slight Middle Eastern vibe. No matter how simple you keep them though, they’re a stunning side dish for the holidays, especially for those trying to round out the turkey and stuffing with something more gluten-free friendly.
With health and hedonism,
Phoebe
Roasted Honey-Thyme Carrots
This honey thyme carrots recipe is made sweet by roasting in the oven at a high temperature until candied and caramelized. It's so delicious with the fresh herbs.
Prep Time 5 minutes minutes
Total Time 35 minutes minutes
Servings 4
Author Phoebe Lapine
Ingredients
Instructions
Preheat the oven to 425 degrees.
Line a baking sheet with parchment paper. Toss the carrots with the oil, honey, salt, and thyme until well-coated. Arrange in an even layer and bake in the oven until browned and caramelized, about 30 minutes. Allow to cool on the pan for a few minutes.
Serve warm or at room temperature.
Nutrition
Serving: 4g
If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!
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Comments
Erin | The Law Student's Wife says These carrots are just so beautiful, I want their portrait on my wall. The Hamptons are on my bucket list, and I love the idea of exploring them without the mad rush.
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- Phoebe Lapine says
ooo if you make it out there, let me know! I went to the North Fork in April and it was quiet and DIVINE. xoxox
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- DessertForTwo says
I loved hearing about your trip 🙂
I’m a lazy cook, too. You know how it is when you cook for a living! But you make it look effortless 🙂Reply
- Phoebe Lapine says
haha totally! effortless maybe from the outside! but please come join me when I’m eating the dregs of the fridge in front of the television after a long day of cooking for others!
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- Sly Smith | Lemon Tree Letters says
Gorgeous photos! Love the idea of doing the carrots with cumin and turmeric too!
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- Phoebe Lapine says
thanks sly! perhaps I should have put them in the recipe! regardless you can just add a pinch to the honey if you like. Enjoy!
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- Lisa @ Healthy Nibbles & Bits says
I love picking up heirloom carrots from the farmers market, but I still haven’t tried roasting them yet. That suggestion to add tumeric and cumin sounds fantastic!
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- Phoebe Lapine says
you’re in for such a treat! it’s my favorite easy preparation. let me know how it turns out! xo
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- Laura @ Family Spice says
Those baby carrots are so cute and simply beautiful! Perfect for little fingers to pick up!
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- Phoebe Lapine says
definitely!! a great kid friendly carrot option xo
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