Whole Roasted Carrots Recipe

Roasted carrots

1. 1

   Preheat and prepare carrots

   Preheat oven to 425°F (220°C). Rinse and scrub the carrots well to remove dirt. Trim the tops leaving about 1/2 inch of green if present (this keeps the carrots looking whole). If carrots are very thick, halve them lengthwise so pieces are similar thickness; for medium and small carrots leave whole.

2. 2

   Mince garlic and zest lemon

   Peel and mince the garlic finely. Zest the lemon and then cut it in half; reserve zest and one lemon half for roasting and the other half for finishing juice.

3. 3

   Toss carrots with oil and seasonings

   Place carrots in a large bowl or on a rimmed baking sheet. Add 2 tablespoons olive oil, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, the minced garlic, lemon zest, and the sprigs of thyme. Toss thoroughly so each carrot is evenly coated. Add 1 tablespoon honey and 1 tablespoon butter; if butter is solid, cut into small pieces so it melts over the carrots while roasting.

4. 4

   Arrange for even roasting

   Spread the carrots in a single layer on a rimmed baking sheet (use parchment or lightly oiled sheet). Place the lemon half, cut side down, among the carrots and tuck thyme sprigs between them so aromatics infuse during roasting. Do not overcrowd — use two sheets if necessary.

5. 5

   Roast

   Roast in the preheated oven for 20–30 minutes, depending on thickness: check at 20 minutes for medium carrots. Toss or flip carrots once at the halfway point (about 10–15 minutes) to promote even browning. Roast until carrots are fork-tender and edges caramelize and develop brown spots.

6. 6

   Finish and glaze

   Remove the baking sheet from the oven. Squeeze the roasted lemon half over the carrots to add brightness. If desired, drizzle an additional 1 teaspoon honey or a small knob of butter and gently toss to glaze. Discard thyme stems and the squeezed lemon.

7. 7

   Serve

   Transfer carrots to a serving platter. Sprinkle with chopped fresh parsley if using, adjust seasoning with extra salt and pepper to taste, and serve warm.