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-inspired Hanukkah recipe (vegetarian), ready in about 40 minutes, pairs carrots, olive oil, 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 "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

• 1 lb, peeled and cut into 3-inch sticks carrots
• 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.