Thyme-Roasted Carrots with Orange
Sweet carrots roasted until caramelized at the edges, brightened with orange zest and juice and a touch of thyme.
35 mins
6 servings
Ingredients
- 3 pounds Carrot
- 1 ½ tablespoons Parsley (Fresh)
- 1 ½ pinches Kosher Salt
- 1 ½ pinches Black Pepper
- 1 ½ teaspoons Thyme (Fresh)
- 3 tablespoons Olive Oil
- 1 ½ Orange (Juice)
- 1 ½ tablespoons Honey
Directions
- Mise en place: Peel the carrots and cut them into 2‑inch sticks; zest the orange and squeeze out 2 Tbsp of juice; finely chop the parsley; set aside thyme leaves.
- Preheat a convection‑compatible oven to 425 °F and arrange a parchment‑lined rimmed sheet pan.
- In a large bowl combine the carrot sticks with olive oil, honey, thyme, a pinch of salt and a pinch of black pepper; toss until evenly coated.
- Transfer the seasoned carrots onto the prepared pan in a single layer and roast for 20–25 minutes, turning once halfway through, until the edges are caramelized and the pieces are fork‑tender.
- Immediately after removal, drizzle the hot carrots with the orange zest and the 2 Tbsp orange juice, mixing gently.
- Scatter the chopped parsley over the top, give a final toss, and serve while warm.
