Shrub-Glazed Roasted Carrots with Thyme and Lemon

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

Tender roasted carrots glazed with a tangy shrub vinegar sauce, accented by fresh thyme and bright lemon for a vibrant side dish. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs Carrots, Apple cider shrub vinegar, Extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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
• 3 tbsp Apple cider shrub vinegar
• 2 tbsp Extra virgin olive oil
• 1 tbsp Fresh thyme leaves
• 1 tbsp Honey
• 1 tsp Sea salt
• 1/2 tsp Freshly ground black pepper
• 1 tsp Lemon zest

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, whisk together 3 tbsp apple cider shrub vinegar, 2 tbsp extra virgin olive oil, 1 tbsp honey, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper.
2. Step 2: Add 1 lb peeled and cut carrots to the bowl and toss thoroughly to coat each piece in the glaze.
3. Step 3: Spread the carrots in a single layer on a rimmed baking sheet. Roast for 25-30 minutes, tossing halfway through, until carrots are tender and edges caramelize.
4. Step 4: Remove from oven and sprinkle with 1 tbsp fresh thyme leaves and 1 tsp lemon zest. Toss gently and serve warm.