Carrot Recipe

Preheat and prepare carrots

Preheat oven to 425°F (220°C). Wash and scrub the carrots thoroughly. Trim off the tops and root ends. If carrots are thick, halve or quarter them lengthwise so pieces are roughly uniform (about 1/2"–3/4" thick). Pat dry with a towel.

Toss with oil and seasonings

In a large bowl, combine the carrots with 2 tbs olive oil, 1 tsp honey, 3 tsp kosher salt, and 1 tsp freshly ground black pepper. Add the thyme leaves if using and toss until evenly coated. Make sure the honey is distributed so the carrots will caramelize.

Roast

Spread the carrots in a single layer on a rimmed baking sheet (lined with parchment if preferred), cut side down when applicable. Roast in the preheated oven for 20–25 minutes, turning once halfway through, until carrots are tender and caramelized at the edges. Thinner pieces may take 15–18 minutes; thicker pieces may take up to 30 minutes.

Finish and serve

Remove the baking sheet from the oven. Immediately sprinkle the carrots with 1 tsp lemon zest and adjust seasoning with an additional pinch of salt or pepper to taste. Transfer to a serving dish.

Sprinkle the roasted carrots with 1 tbs chopped fresh parsley and 2 tbs toasted sliced almonds for texture and color. Serve warm.