We attempted to grow our own carrots this year to mixed results – the tops made an incredible pesto but we only harvested enough carrots for one meal!

I decided to cook them up with some thyme from the garden and local honey and the result was incredible! The mix of savory and sweet was just perfect.
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Ingredients
- 1 lb. carrots, cut into quarters length-wise
- 1 Tablespoon olive oil
- 2 Tablespoons honey
- 1 Tablespoon fresh thyme
Carrots store well – they can easily be bought a week or two ahead. If you’re looking for fresh veggies for the holidays but want to shop ahead, this is a great option!
Directions
- Preheat the oven to 400 degrees.
- Spread the carrots on a baking sheet.
- In a small bowl, whisk together the olive oil, honey, and thyme. Pour over the carrots and toss to coat.
- Roast for 20-30 minutes, until the carrots are lightly caramelized.
I prefer the hands-off effort of roasting these carrots, but if you’re short on oven space – which happens a lot during the holidays! – you can also coin-slice the carrots and make these in a frying pan.

Wednesday Holiday Side Dish Recipes
I love seeing what all my fellow bloggers are making for the holidays! There’s always such a variety of flavors and methods. Here is your side dish inspiration for today!
- Air Fryer Brussels Sprouts by Savory Experiments
- Baby Yams with Honey Apple Syrup by Palatable Pastime
- Black Bean and Corn Salad Shrimp Cups by The Freshman Cook
- Candied Butternut Squash by Our Good Life
- Cheesy Brussels Sprouts Bake by Sweet Beginnings
- Cranberry Kissed Green Beans by Cindy’s Recipes and Writings
- Easy Corn Pudding by Lemon Blossoms
- Garlic Mushrooms by House of Nash Eats
- Green Bean and Cauliflower Gratin by Hezzi-D’s Books and Cooks
- Maple Glazed Delicata Squash by A Day in the Life on the Farm
- Roasted Carrots with Honey and Thyme by Kate’s Recipe Box
- Slow Cooker Glazed Carrots by Blogghetti
- Sophisticated Green Bean Casserole by An Affair from the Heart
- Spinach Orzo Salad by Shockingly Delicious
- Twice Baked Butternut Squash by A Kitchen Hoor’s Adventures
- Wild Rice Salad: Make ahead Thanksgiving SIde by West Via Midwest
- Wild Rice Supreme by The Fresh Cooky
Recipe

Roasted Carrots with Honey and Thyme
Ingredients
- 1 lb. carrots, cut into quarters length-wise
- 1 Tablespoon olive oil
- 2 Tablespoons honey
- 1 Tablespoon fresh thyme
Instructions
- Preheat the oven to 400 degrees.
- Spread the carrots on a baking sheet.
- In a small bowl, whisk together the olive oil, honey, and thyme. Pour over the carrots and toss to coat.
- Roast for 20-30 minutes, until the carrots are lightly caramelized.
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Beautiful colour 🥕
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