Honey-Roasted Carrots with Thyme and Orange Zest

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Sweet honey-roasted carrots accented with fresh thyme and bright orange zest, a vibrant side inspired by the Feast of Booths’ natural themes. This Mediterranean Hanukkah recipe (vegetarian), ready in about 40 minutes, pairs carrots, olive oil, and honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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 "Build a week of meals around this recipe" 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

• 1 lb carrots, peeled and cut into 3-inch sticks
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tbsp fresh thyme leaves
• 1 tsp orange zest
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F. In a large bowl, toss 1 lb peeled and cut carrots with 2 tbsp olive oil, 2 tbsp honey, 1 tbsp fresh thyme leaves, 1 tsp grated orange zest, 1/2 tsp kosher salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Spread the carrots in a single layer on a parchment-lined baking sheet.
3. Step 3: Roast for 25-30 minutes, stirring halfway through, until the carrots are tender and caramelized at the edges.
4. Step 4: Remove from oven and transfer to a serving dish, garnishing with additional thyme sprigs if desired. Serve warm.