Our new favorite side dish!! These carrots have become quite the repeat dish lately! In fact, I think we had them with two meals this week and one last week! The flavor is fantastic and it’s simple enough that we typically have everything for the glaze on hand and I now just whip up the glaze with what looks about right for the number of carrots we’re roasting - it’s pretty fool proof!

Cooked carrots have never really appealed to me, other than like the carrots in the pot roast at Honeywood in Lexington, KY because they have some sort of sauce that puts them far and above typical pot roast carrots - but roasted carrots have basically become an obsession for us!

I’ve cooked these so many times that I’ve, on occasion, just completely (unintentionally) disregarded the directions - mixing up the glaze, pouring all of it on the carrots and throwing them in the oven instead of using half the glaze, then adding the second half for the last few minutes of roasting - and I’m happy to report that despite even that, I’ve always thought the carrots tasted incredible! (Darrell agrees, it’s not just my verdict lol.)

Notes

• Roasting Time - Depending on how thick you cut the carrots, you may have to roast them longer. For this reason, I usually take the couple of minutes it requires on the front end just to slice them thin.

• Ingredients - It’s just more practical to keep dried thyme on hand because we typically don’t cook much that warrants fresh thyme. Because we use dried thyme, I cut it in about half (sometimes even a little less than half) of what fits the recipe.

• Quantity - So for just the two of us, I generally peel and cut 2 large carrots (or 3 medium/small carrots) and while I don’t exactly cut down the recipe according to the appropriate ratio, I use 1 tablespoon of butter and 2 tablespoons of honey (plus “guestimated” amounts of dried thyme and salt). More honey adds more flavor so follow the recipe or do your own thing, but I guess I’m just saying I wouldn’t feel bad for experimenting around with the amount of glaze based on how many you’re cooking for… especially if you’re not planning to cook the full 1.5 pounds of carrots the recipe suggests!

• Pairing - Gosh, these plan well with SO MUCH. We had them tonight with fried pork chops. Earlier in the week with a salmon entree. I’ve put them with steak. So many options.

The recipe for I love most for honey roasted carrots is from Fox and Briar.

Disclaimer: I am not a dietitian or medical professional and while I share what ingredients work for me or what I choose to eat (at my own risk) while dining out, I advise you do your homework when choosing ingredients and places to eat. I highly encourage everyone to do their own research when it comes to the products they cook with or restaurant’s procedures. I do not have celiac disease but rather a gluten-intolerance and I’m not an expert on gluten or other food intolerances, autoimmune diseases, or food allergies. I simply share the ingredients I have found work for me, the places where I’ve dined and my personal experiences.