Honey roasted carrots with thyme

The Hive KitchenOctober 12, 2026

Prep 10 minCook 25 minTotal 35 minMakes Serves 4 to 6

Honey glazed roasted carrot halves topped with fresh thyme on a parchment-lined sheet pan.

AI-generated image of the finished dish.

Honey roasted carrots are carrots roasted hot until tender, then tossed with honey, butter, and fresh thyme so the honey cooks down into a glossy, caramelized glaze. The honey deepens the carrots' natural sweetness and helps the edges brown, while thyme and a squeeze of lemon keep the dish savory enough to sit next to a roast.

This is the side we make all fall, when carrots are at their sweetest, and it shows up on our Thanksgiving table every year. A light clover honey lets the carrots lead, and a darker wildflower honey adds a deeper, almost caramel note. Either way, it is one of our favorite ways to use honey from the hives on our Libertyville campus.

Ingredients

2 pounds medium carrots (about 12), scrubbed or peeled
2 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
3 tablespoons honey
1 tablespoon fresh thyme leaves (or 1 teaspoon dried), plus a few sprigs for serving
1 teaspoon fresh lemon juice

Method

Heat the oven to 425°F with a rack in the center. Line a large rimmed baking sheet with parchment.
Trim the carrots and cut them into 2- to 3-inch lengths on a slight diagonal. Halve the thick pieces lengthwise so everything is about 1/2 to 3/4 inch thick. Even pieces finish at the same time.
Toss the carrots on the baking sheet with the olive oil, salt, and pepper. Spread them in a single layer, cut sides down, with a little space between pieces. A crowded pan steams the carrots instead of browning them.
Roast for 15 minutes, until the carrots are starting to soften and the undersides are lightly browned.
While they roast, melt the butter in a small saucepan over low heat (or in the microwave for about 30 seconds). Take it off the heat and stir in the honey, thyme, and lemon juice.
Pull out the pan, drizzle the honey glaze over the carrots, and toss to coat. Return to the oven for 8 to 12 minutes, until a fork slides in easily, the edges are caramelized, and the glaze is bubbling and sticky. Watch the last few minutes closely, since honey goes from amber to scorched quickly.
Scrape any glaze from the pan over the carrots, top with thyme sprigs, and serve warm.

Do not add the honey at the start. Giving the carrots 15 minutes on their own lets them soften before the glaze goes on, so the honey caramelizes instead of burning on the pan.

Common questions

Can I use maple syrup instead of honey?

Yes. Use the same amount of pure maple syrup and add it at the same point. It is thinner and a little less sweet, so the glaze will be lighter and less sticky.

Do I need to peel the carrots?

No. Scrub them well with a vegetable brush and they roast just fine with the skin on. Peeled carrots look brighter and smoother, which some people prefer for a holiday table.

Can I make honey roasted carrots ahead?

You can cut the carrots up to a day ahead and keep them in an airtight container in the fridge. Leftovers keep 3 to 4 days refrigerated; reheat them on a sheet pan at 350°F for about 10 minutes.

Honey roasted carrots with thyme

Ingredients

Method

Common questions

Can I use maple syrup instead of honey?

Do I need to peel the carrots?

Can I make honey roasted carrots ahead?

Sources

More from the hive kitchen

Baked honey garlic salmon

Honey roasted pecans

Baked pears with honey and walnuts