Honey-Glazed Carrots with Thyme
Tender, sweet carrots roasted in a buttery honey-thyme glaze. They stay intact and caramelize beautifully.
- Time
- 30 min
- Serving
- 248 kcal
- Ingredients
- ≈ $0.52
- Protein
- 4 g
Ingredients
- 1 Carrots≈ $1.50 per kg 260 g
- 2 Butterpack 180 g ≈ $1.58 15 g
- 3 Honey 12 g
- 4 Dried thyme 1 g
- 5 Salt 1 g
- 6 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 400°F (200°C). Cut carrots1 into thick chunks.
Melt butter2, mix with honey, thyme, salt, and pepper.
Toss carrots1 in the glaze and spread in a single layer on a baking sheet.
Roast 25–30 minutes, flipping once, until tender with caramelized edges.
Serve hot, drizzled with any remaining glaze from the pan.
Tips
- Why it works
- Roast the carrots in thick sticks so they hold their shape and soak up the glaze evenly. Cut thin, they burn outside and stay raw inside.
- Substitutions
- Swap the honey for 12 g of sugar with 1 tsp of water to caramelize. You can use 15 g of ghee instead of butter, the flavor will be richer.
- Common mistakes
- If the glaze burns black, the oven is too hot or the butter and honey were not mixed evenly. The smell will be sharp and slightly bitter.
- Storing and reheating
- Keeps for 3 days in the fridge, but it is best eaten right away. Reheat in the microwave for 1-2 minutes with a drop of water so it does not dry out.
- Serve with
- Serve with boiled chicken breast or as a side for fried fish to soften its flavor.
Comments 0
Sign in to leave a comment.
No comments yet.