These Honey Roasted Carrots with Thyme are crinkle cut carrots, tossed in honey and roasted to perfection, then topped with fresh thyme for a side dish any holiday table would be glad to have!
Carrots are one of those vegetables that I usually think of to eat raw, with ranch dressing or dip. J and Nat like them cooked and I usually do not, so I don’t make them very often. Truth be told, I usually only make them if it’s with a pot roast or in some kind of soup.
But, I do try to take my family’s food likes into consideration when I am meal planning, and not avoid something altogether just because I am not the biggest fan. Olives are a prime example of that. They love them, I loathe them. But I will still make dishes with olives for them. I just take my portion out before adding the olives.
Now, before you leave the page thinking, why in the world is this chick posting a recipe about a food she doesn’t like – give me just another minute. I said I don’t usually like cooked carrots. These carrots, however, I rather enjoyed. I’m not sure if it was the crinkle cut of the carrots, the honey they were roasted in, or if maybe my tastes are evolving even more as I creep closer to forty.
Whatever the reason, these carrots were delicious and easier than one might think, to make. It’s rare that I buy frozen veggies. I used to, back in the day. Corn, mixed veggies, etc. but I can’t remember the last time I used anything but fresh veggies.
But these carrots – are frozen. And they turned out amazing. Maybe that means I like cooked carrots if they are frozen?? I don’t know. I should stop trying to figure it out and just go with it, eh? Frozen carrots, tossed with a seasoned honey mixture, roasted and topped with fresh thyme. That’s it, friends.
And what you get from that simplicity, are these honey roasted carrots with thyme that everyone is sure to love! Add them to your upcoming holiday menus and you won’t be disappointed.
Make sure you check out the other great holiday side dishes below!
Honey Roasted Carrots with Thyme
- 2 Tbsp olive oil
- 2 Tbsp honey
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp thyme
- 1/4 tsp oregano
- salt and pepper, to taste
- 1 16-oz package frozen crinkle cut carrots
- additional thyme springs for garnish, optional
- Preheat oven to 450 degrees F. Spray baking sheet with nonstick spray and set aside.
- In a small bowl, whisk together olive oil, honey, garlic and onion powder, thyme and oregano. Season with salt and pepper, to taste.
- Place carrots in a medium bowl, pour in olive oil and honey mixture, and toss to combine.
- Spread carrots in a single layer onto the prepared baking sheet.
- Place into oven and bake for 15-18 minutes, or until tender, stirring halfway through.
- Serve immediately, topped with additional thyme, if desired.
Don’t forget to check out the other awesome Holiday Side Dishes posted today:
Balsamic Mustard Brussels Sprouts from Hezzi-D’s Books and Cooks
Broccoli Cheese Casserole from A Kitchen Hoor’s Adventures
Cheddar Green Bean Casserole from Kate’s Recipe Box
Cranberry Leek Wild Recipe from The Complete Savorist
Easy Southern Succatash from Blogghetti
Herbed Hasselback Potatoes from Family Around the Table
Honey Glazed Carrots from Dutch Oven Daddy
Honey Roasted Carrots with Thyme from Sweet Beginnings
Hot Honey Skillet Corn from Our Good Life
Okra Casserole from The Spiffy Cookie
Par-Baked Dinner Rolls from Karen’s Kitchen Stories
Pepper Bacon Mac N Cheese from Simply Inspired Meals
Roasted Garlic and Herb Mushrooms from Cook with Renu
Sauteed Brussels Sprouts with Bacon from Renee’s Kitchen Adventures
Sauteed Chayote Squash with Onions and Bacon from A Day in the Life on the Farm
Slow Cooker Macaroni and Cheese from Palatable Pastime