Carrots Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it to prevent sticking.

Prepare carrots

Wash and peel the carrots if desired. Trim off the tops and tips. If carrots are thick, halve them lengthwise or cut into 1/2-inch‑thick batons so pieces are roughly the same thickness for even cooking. Aim for pieces about 2–3 inches long.

Season

Place the prepared carrots in a large bowl. Add the 2 tbs olive oil, 1 tbs honey or maple syrup, 3 tsp salt, 1 tsp black pepper, and 1 tbs fresh thyme leaves (or 1/2 tsp dried). Toss thoroughly so every piece is evenly coated.

Arrange on sheet

Spread the carrots in a single layer on the prepared baking sheet, cut side down where applicable, with a little space between pieces so they roast rather than steam.

Roast

Roast in the preheated oven for 20–25 minutes, turning once with a spatula halfway through (at about 10–12 minutes). Roast until carrots are tender when pierced with a fork and have caramelized browned edges. Thicker carrots may need up to 30 minutes; thinner pieces may be done earlier.

Finish

Remove from oven and immediately drizzle with 1 tbs lemon juice. Taste and adjust seasoning, adding a pinch more salt or a grind of black pepper if desired. If using, sprinkle chopped fresh parsley over the carrots.

Serve

Transfer to a serving dish and serve warm as a side dish. Leftovers keep in the refrigerator for 3–4 days and can be reheated in a 350°F (175°C) oven for 8–10 minutes or gently warmed on the stovetop.