Thyme and Honey Roasted Carrots

Now that Thanksgiving is just a day away, and turkeys are most likely chilling in their brine, pie crusts have been made and chilled, wine has been bought and is just waiting to be opened and we are all ready to eat, I wanted to squeeze in one last side dish recipe that would make an excellent and bright addition to your feast! These Thyme and Honey Roasted Carrots are wonderful! The honey glaze give them just that extra bit of sweetness and makes them irresistible! And they are my contribution to this weeks Fall Fest with Food Network and Cooking Channel!

And a quick and exciting aside, check out my first post on the Food Network Blog, FN Dish, as a featured contributor! I’ll be posting there a few times a month with great ideas and tips for throwing Simple SoirΓ©es!

Thyme and Honey Roasted Carrots

Thyme and Honey Roasted Carrots


  • 2 tbsp olive oil
  • 2 bunches carrots (about 2 pounds)
  • 1 yellow onion, cut into wedges
  • 5 sprigs of thyme
  • salt and pepper
  • 2 tbsp honey


  1. Preheat your oven to 400 degrees F. Add the olive oil to a large skillet over medium high heat. Add the carrots, onion and thyme and toss to coat in the olive oil. Sprinkle with salt and pepper and transfer the skillet, carrots and all into the oven, and roast for 15 minutes until the carrots are fork tender.
  2. Once the carrots are tender, remove the skillet from the oven and place it back onto the stove top. Drizzle the honey over the carrots and toss gently to coat. (BE CAREFUL not to touch the skillet - it's HOT - and I've burned myself more time that I care to remember)
  3. Season with more salt and pepper if needed.

Be sure to check out my fellow Fall Fest Bloggers and see what they’ve whipped up this week:

Thursday Night Dinner: Pickled Carrots

Virtually Homemade: Roasted Red Onions and Carrots With Pomegranate Gremolata

Haute Apple Pie: Carrot, Apple and Radicchio Slaw

Glory Foods: Honey-Carrot Bread

Daily*Dishin: Carrot Cake Hawaiian-Style

FN Dish: Quick Carrot Sides for Thanksgiving

Cooking With Elise: Spiced Carrot Marmalade

Dishin and Dishes: Roasted Honey Balsamic Glazed Carrots

Daydreamer Desserts: Carrot Cheesecake

Mooshu Jenne: Apple and Carrot Hearts Salad

The Sensitive Epicure: Maple Bourbon Glazed and Braised Carrots

Daydreamer Desserts: Carrot Martini

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  1. What a great traditional side made new and exciting with a honey glaze! Love your styling and the way the carrots look home-grown and fresh πŸ˜€

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