Everyone raved about these carrots. Again, they are so easy to make that they would be a perfect side for a weeknight dinner, but they look really fancy and impressive! The original recipe called for carrots and parsnips, but I doubled the carrots and left out the parsnips because I couldn't find any small parsnips. I combined the oil and honey before drizzling to save time.
Hint: Did you know that if you coat your measuring cup/spoon with oil before pouring honey in it, the honey just slides right out? What a happy accident that will make measuring honey so much easier for the rest of my life!
2 pounds carrots
3 tablespoons extra-virgin olive oil
2 tablespoons honey
Coarse salt and freshly ground black pepper
6 sprigs fresh thyme
Preheat the oven to 350 degrees F.
Peel the carrots and parsnips and cut them in half lengthwise, larger ones can be quartered. Place them on a large rimmed baking sheet.
Drizzle the carrots and parsnips with the olive oil and honey. Season with salt and pepper and toss to coat. Scatter the thyme sprigs on top. Place them in the preheated oven.
After 10 minutes, give the veggies a toss and put back in the oven for another 10 minutes until the vegetables are soft and slightly caramelized. Serve warm.
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