Ingredients
Scale
- 2 lbs. carrots peeled and cut into 2-inch chunks see notes
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- 3 tablespoons butter
- 3 tablespoons honey
- ⅛ teaspoon cayenne pepper
- ½ tablespoon fresh thyme or fresh parsley
Instructions
- Preheat and prep: Start by preheating your oven to 425°F. This high heat ensures your carrots roast quickly and develop those lovely caramelized edges. While the oven warms up, peel your carrots and cut them into roughly 2-inch chunks. (Pro tip: try to keep the pieces similar in size so they cook evenly!)
- Season and roast: Toss the carrots in a bowl with olive oil, kosher salt, and freshly ground black pepper. Spread them out on a parchment-lined baking sheet in a single layer—crowding the pan will prevent them from roasting properly. Slide the pan into the oven and roast for about 20 minutes, or until the carrots are fork-tender.
- Make the glaze: While the carrots roast, melt the butter in a saucepan over medium-low heat. Once melted, stir in the honey and cayenne pepper. Let it cook for a couple of minutes to bring the flavors together, but keep an eye on it—burned butter isn’t what we’re going for!
- Combine and finish: When the carrots are done roasting, transfer them to the saucepan with the honey-butter glaze. Gently stir to coat them in all that sticky, glossy goodness. Sprinkle with fresh thyme or parsley, and give them a taste. Need more salt or pepper? Adjust as needed.
Notes
How to serve and plate like a pro
When it comes to presentation, these carrots already have that gorgeous golden shine. Arrange them on a large serving platter, and garnish with a sprig of fresh thyme or a sprinkle of parsley for a little extra color. Pair them with roasted chicken, baked salmon, or a hearty lentil salad for a complete meal. Want to really impress your guests? Add a drizzle of balsamic reduction for a tangy-sweet finish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: dinner