Sweet roasted carrots glazed with honey and bright lemon notes for a lively, balanced flavor.
Fresh thyme adds savory warmth while crisped shallots bring a crunchy, oniony contrast.
The carrots are tender inside with caramelized edges and a glossy, sticky glaze.
Serve warm as a side to roasted meats, grain bowls, or on a holiday vegetable platter.
Ingredients
- Carrots (1.5 lb / 700 g), peeled and halved lengthwise
- Olive oil (2 tbsp)
- Honey (1 1/2 tbsp)
- Unsalted butter (1 tbsp), melted
- Fresh thyme leaves (2 tsp), plus extra sprigs for garnish
- Lemon zest (1 tsp) and lemon juice (1 tbsp)
- Shallots (2 medium), very thinly sliced
- All-purpose flour (2 tbsp) for coating shallots
- Vegetable oil (for frying, about 1/2 cup) or enough for 1/4" depth in a skillet
- Sea salt (3/4 tsp) and freshly ground black pepper (1/2 tsp)
- Fresh parsley (1 tbsp), chopped, for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.
- In a large bowl, whisk together olive oil, honey, melted butter, thyme leaves, lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper. Add the carrots and toss to coat evenly.
- Arrange the carrots cut-side down in a single layer on the prepared baking sheet. Roast for 20–25 minutes, turning once halfway, until edges are caramelized and centers are tender when pierced with a knife.
- While the carrots roast, prepare the crispy shallots. Toss the thinly sliced shallots with the flour and a pinch of salt until lightly coated. Heat vegetable oil in a wide skillet over medium-high heat until shimmering.
- Fry the shallots in batches, moving them gently so they brown evenly, about 1.5–3 minutes per batch. Use a slotted spoon to transfer to a plate lined with paper towel to drain and crisp; scatter them apart so steam escapes and they stay crunchy.
- When the carrots are done, transfer them back to the large bowl, add lemon juice and the remaining 1/4 tsp salt and 1/4 tsp pepper, and toss to glaze and finish seasoning.
- Plate the carrots, sprinkle generously with crispy shallots, chopped parsley, and a few extra thyme leaves. Serve immediately while warm and crisp.
Tips or Variations
- For a maple twist, swap honey for pure maple syrup; add a pinch of smoked paprika for depth.
- If you prefer oven-crisped shallots, spread sliced shallots on a tray, toss with 1 tsp oil, and bake at 400°F (200°C) until golden, stirring once.
