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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, combine the peeled and cut carrots, olive oil, balsamic vinegar, honey, fresh thyme, garlic powder, salt, and black pepper. Toss well to ensure all carrots are evenly coated.

Spread the seasoned carrots in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the carrots instead of roasting them. If necessary, use two baking sheets.

Roast for 20 to 25 minutes, or until the carrots are tender-crisp and slightly caramelized. Halfway through cooking (around 10-12 minutes), gently toss the carrots to ensure even roasting.

Remove from the oven and transfer the roasted carrots to a serving dish. Garnish with fresh chopped parsley before serving.


Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, combine the peeled and cut carrots, olive oil, balsamic vinegar, honey, fresh thyme, garlic powder, salt, and black pepper. Toss well to ensure all carrots are evenly coated.

Spread the seasoned carrots in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the carrots instead of roasting them. If necessary, use two baking sheets.

Roast for 20 to 25 minutes, or until the carrots are tender-crisp and slightly caramelized. Halfway through cooking (around 10-12 minutes), gently toss the carrots to ensure even roasting.

Remove from the oven and transfer the roasted carrots to a serving dish. Garnish with fresh chopped parsley before serving.
