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Honey Vanilla Glazed Roasted Carrots

Honey Vanilla Glazed Roasted Carrots

These roasted carrots are coated in a buttery honey glaze with a touch of vanilla, then finished with cracked black pepper and fresh thyme. Sweet, savory, and perfectly caramelized, an easy side dish that’s just as perfect for holiday dinners as it is for cozy weeknights!
Print Recipe
PREP: 10 minutes
COOK: 30 minutes
TOTAL: 40 minutes
Servings: 4
Course: Side Dish
Cuisine: American, Comfort Food

Ingredients
  

  • 2 lbs carrots peeled and sliced on the diagonal
  • 2 tbsp unsalted butter melted
  • 2 tbsp honey
  • ½ tsp vanilla bean paste or seeds from ½ vanilla pod
  • 1 tsp olive oil
  • ½ tsp kosher salt
  • ¼ tsp freshly cracked black pepper
  • 1 tsp fresh thyme leaves

Instructions
 

  1. Preheat oven to 425°F (220°C). Line a large baking sheet or shallow dish with parchment paper.
  2. In a small bowl, whisk together the melted butter, honey, vanilla paste, olive oil, and salt.
  3. Place the carrots in a large bowl, pour the glaze over top, and toss to coat evenly.
  4. Spread the carrots out in a single layer on the prepared pan, making sure they aren’t crowded.
  5. Roast for 25–30 minutes, flipping once halfway through, until fork-tender and caramelized on the edges.
  6. Sprinkle with freshly cracked black pepper and thyme before serving. Serve warm.

Notes

  • Make sure carrots are cut evenly so they roast at the same speed.
  • Don’t crowd the pan, spacing is key to getting those crispy, caramelized edges.
  • Fresh thyme is best, but dried thyme works in a pinch (use about ⅓ the amount).
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat in the oven at 400°F for 5–8 minutes to keep the texture.
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