Honey-Glazed Carrot and Fennel Sheet Pan Roast

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

Sweet and tender roasted carrots and fennel tossed in a honey and thyme glaze, baked on a single sheet pan for easy, flavorful side dish. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs carrots, fennel bulb, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 medium, peeled and cut into 1/2-inch sticks carrots
• 1 medium, trimmed and sliced into 1/2-inch wedges fennel bulb
• 3 tbsp olive oil
• 2 tbsp honey
• 2 tsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Step 2: In a large bowl, combine 4 peeled and cut carrots (1/2-inch sticks) and 1 medium fennel bulb sliced into 1/2-inch wedges.
3. Step 3: Add 3 tbsp olive oil, 2 tbsp honey, 2 tsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper to the bowl. Toss thoroughly until all vegetables are evenly coated and glossy.
4. Step 4: Spread the vegetables evenly on the prepared baking sheet in a single layer.
5. Step 5: Roast in the preheated oven for 25-30 minutes, stirring halfway through, until vegetables are tender and caramelized at the edges.
6. Step 6: Remove from oven and transfer to a serving dish, spooning any remaining glaze from the pan over the top.