Carrots Recipe

Preheat and prepare carrots

Preheat the oven to 425°F (220°C). Wash and peel the carrots. Trim the tops and, if the 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

Place the prepared carrots in a large bowl. Add olive oil, honey (or maple syrup), melted butter, minced garlic, thyme, 2 teaspoons kosher salt, and 1/2 teaspoon freshly ground black pepper. Zest half a lemon over the carrots. Toss thoroughly so each carrot is evenly coated.

Arrange and roast

Arrange carrots in a single layer on a rimmed baking sheet lined with parchment or a silicone mat, cut side down if applicable. Spread them out so they aren't crowded (crowding will steam them). Roast in the preheated oven for 20–25 minutes, turning once halfway through, until carrots are tender and caramelized at the edges.

Finish and season

Remove the tray from the oven. Squeeze the juice of half a lemon over the carrots and sprinkle the remaining 1 teaspoon kosher salt and remaining 1/2 teaspoon black pepper to taste. Adjust sweetness with a little extra honey if desired. Toss gently to combine.

Transfer carrots to a serving platter. Sprinkle chopped parsley and toasted sliced almonds over the top if using. Serve warm as a side dish. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and gently reheated in a 350°F (175°C) oven for 8–10 minutes.