Honey-Glazed Carrots with Thyme and Ginger

Carrots are roasted on a sheet pan, then finished with a honey-ginger-thyme glaze so the exterior lightly caramelizes while the interior stays tender. The result is a warm Thanksgiving side with sweetness, herbal notes, and a subtle ginger bite.

By Julienne

Cook time: 25 minutes

Servings: 6

Ingredients

• 900 g carrots peeled, trimmed, and cut on the diagonal into 2 cm pieces
• 20 ml olive oil
• 4 g fine salt
• 1 g black pepper freshly ground
• 30 ml honey
• 10 g fresh ginger peeled and finely grated
• 4 g fresh thyme leaves leaves stripped from stems
• 15 ml water to help loosen the glaze
• 10 ml olive oil
• 5 g fresh parsley chopped, for garnish

Instructions

1. Heat the oven to 220°C. Line a rimmed sheet pan with parchment paper. Oven is fully preheated and the pan is lined.
2. In a large bowl, toss the carrots with olive oil, salt, and black pepper until evenly coated. Spread them in a single layer on the sheet pan. Carrots are evenly coated and arranged in one layer.
3. Roast for 15 minutes, then flip the carrots with a spatula so the pieces brown on multiple sides. Carrots are starting to soften and show light browning at the edges.
4. While the carrots roast, stir together the honey, ginger, thyme, and water in a small bowl. The glaze is smooth and ready to pour.
5. Drizzle the glaze over the carrots and toss on the pan or in the bowl to coat. Return to the oven and roast for 8 to 10 minutes more, until the carrots are tender and the glaze is glossy and lightly caramelized. A knife slips into the carrots with little resistance and the glaze looks sticky, not burnt.
6. Transfer to a serving dish and scatter with parsley, if using. Serve warm. Carrots are tender, glossy, and aromatic.