Honey-Roasted Spiced Carrots with Lemon and Thyme

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

Oven-roasted carrots glazed with a honey and lemon dressing, accented by fresh thyme for a bright and sweet side dish inspired by festive dedication meals. This Mediterranean Hanukkah recipe, 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 2-inch sticks
• 2 tbsp Olive oil
• 2 tbsp Honey
• 1 tbsp Fresh thyme leaves
• 1 tbsp Lemon juice
• 1/2 tsp Salt
• 1/4 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. Place 1 lb peeled and cut carrots on a baking sheet lined with parchment paper.
2. Step 2: In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp honey, 1 tbsp fresh thyme leaves, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
3. Step 3: Drizzle the honey-thyme mixture evenly over the carrots and toss them gently to coat all pieces.
4. Step 4: Spread the carrots out in a single layer on the baking sheet and roast in the preheated oven for 25-30 minutes, flipping halfway through, until tender and caramelized at the edges.
5. Step 5: Remove from oven and serve warm as a vibrant side dish.