Honey Roasted Carrots** Recipe

Preheat and prep

Preheat oven to 180°C (350°F). Line a sheet pan with parchment or a silicone mat for easy release. Trim carrot tops and, if carrots are thick, halve or quarter them lengthwise so pieces are roughly uniform (about 2–3 cm thick). Pat the carrots dry.

Season carrots

Place the carrots in a large bowl. Add 2 tbs olive oil, 1.5 tsp kosher salt, 0.5 tsp black pepper, 1 tbs light brown sugar, the sliced garlic cloves, and the fresh thyme sprigs. Toss thoroughly so all carrots are evenly coated with oil, sugar and seasonings.

Roast

Arrange the carrots in a single layer on the prepared sheet pan, cut side down where applicable. Roast in the preheated oven for 35–45 minutes, turning once halfway through, until carrots are tender when pierced with a fork and edges are caramelized. Remove from oven and keep warm. Discard thyme sprigs or reserve a few leaves for garnish if desired.

Brown the butter

While carrots roast (or in the last 10 minutes), melt 4 tbs unsalted butter in a small to medium skillet over medium heat. Swirl the pan occasionally; the butter will foam, then the milk solids will brown and give a nutty aroma. Watch closely — once the solids are amber (about 3–4 minutes), immediately remove the pan from heat.

Add sweeteners and seasoning

Off the heat, stir in 3 tbs pure maple syrup and 2 tbs honey until smooth. Add 1 tbs lemon juice, 0.5 tsp apple cider vinegar, 0.125 tsp ground cayenne and 0.25 tsp kosher salt. Taste and adjust: add a little more lemon if you want brighter acidity, or 0.5 tbs more maple if you want it sweeter. Return to very low heat for 30 seconds only if you need it to loosen; do not boil.

Finish glaze

Let the glaze sit for 1 minute to meld flavors. It should be glossy and pourable; if it firms as it cools, warm gently before using.

Prepare the sour cream

In a small bowl, combine 0.75 cups full-fat sour cream with 1 tsp lemon zest and 1 tbs of the chopped chives. Season lightly with a small pinch of flaky sea salt and a few grinds of black pepper. Stir until smooth and chill briefly if desired.

Toast almonds

In a dry skillet over medium heat, toast 0.25 cups sliced almonds, stirring frequently, until fragrant and just golden (1–3 minutes). Transfer to a bowl to cool so they keep crisp.

Arrange the roasted carrots on a serving platter or individual plates while still warm.

Drizzle the maple-brown butter glaze evenly over the carrots (use all or most of the glaze, reserving a tablespoon if you like). Use a spoon to ensure garlic slices get some glaze as well.

Drop small dollops of the lemon-zested sour cream around and over the carrots (or spread a thin smear on the platter first and place carrots on top for a composed look).

Scatter the toasted sliced almonds, the remaining chopped chives and 2 tbs chopped parsley over the carrots. Finish with a light sprinkle of flaky sea salt and a few grinds of black pepper to taste.

Serve warm or at room temperature as a small plate or snack. Leftovers: store carrots and glaze together in an airtight container in the refrigerator for up to 3 days; reheat gently.