Double Thyme Roasted Carrots!


This one goes out to all the vegetarians, vegans, and plant-based friends! I have recently become OBSESSED with rainbow carrots! They are so tasty, not to mention beautiful. I love colorful foods!


Carrots are a great example of a healthy, fresh food high (in relative terms) in sugar and carbs. I don’t have a problem eating foods like carrots and a variety of potatoes that are high in carbs but are SIMPLE carbs. My philosophy is: if it comes from the earth, it is good for ya.


These are SUPER easy to make and are so delicious! Make these for your mother-in-law, she will be mighty impressed. 


First, wash and peel your carrots! Preheat your oven to 400 degrees F.


Trim the tops to your desire. I like leaving them on but cutting them short. They look so cute!


Spray a little olive oil on a sheet pan. Add carrots, flaky sea salt (I use David’s Kosher Salt), fresh course ground black pepper, and several sprigs of fresh thyme. Roast for 20 minutes. Then flip and roast another 20 minutes.


While your carrots are roasting, make this sultry sauce. In a small saucepan combine honey, butter (or olive oil if you are plant based), and several sprigs of fresh thyme. Now do you see why it’s called double thyme?


Bring sauce to a low simmer and simmer for 3-5 minutes until it is a caramel color. Keep the heat on low so you don’t burn it! Fish the thyme out of the sauce and let it cool and thicken while your carrots finish up in the oven.


Remove carrots from the oven and remove sprigs of thyme from the pan. Most of the thyme with have bound to the carrots by this time so you will mostly be removing the actual sprig. Drizzle with several tablespoons of sauce. This makes enough sauce that you can save some for next time! This is probably enough sauce for 2-3 rounds of roasted carrots. It keeps well in the fridge. 


Feel free to add more salt and pepper to suit your taste! These carrots are the perfect combination of sweet, salty, and comforting. I hope you enjoy them! 

print recipe
Double Thyme Roasted Rainbow Carrots
  • 2 bunches rainbow or regular carrots
  • 10 sprigs fresh thyme
  • spritz of olive oil spray
  • 1 teaspoon flaky sea salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup raw, local honey
  • 4 tablespoons butter or olive oil
Preheat oven to 400 F. Wash and peel carrots. Trim tops to your liking. Spritz olive oil spray on a sheet pan. Put carrots, sea salt, fresh ground black pepper, and 5 sprigs of thyme on pan. Roast carrots for 20 minutes. Flip and roast for 20 more minutes. Make sauce while carrots are roasting. In a small saucepan add honey, butter or oil, and 5 sprigs of fresh thyme. Bring to a simmer for 3-5 minutes on low. Watch and stir carefully so it doesn't burn! Remove sauce from heat. Remove thyme from sauce and let cool and thicken while carrots finish in the oven. Remove carrots from the oven and remove sprigs from the pan. Most thyme will have bound to the carrots by now so you will mostly be removing the actual sprig. Drizzle carrots with 2 tablespoons sauce. Save extra sauce in an airtight container in the fridge. Garnish with more fresh thyme.
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