Honey + Thyme Roasted Carrots

When given the chance to share a dish, I usually try to make something that amps up the nutritional value of the spread, especially during the holidays when heavy food abounds.  One of my favorite nights of the year is our annual Thanksgiving Eve shindig, where family and friends from all walks of life merge at our home.  We've done this for over 15 years now, and I love seeing people show up and share a meal with friends and strangers alike.  This year, my offering was roasted heirloom carrots.  The vibrant colors made them a special addition to the holiday table (but I've made them since with regular carrots and they were gobbled up all the same). 

​How have the holidays treated you so far?  Can't believe it's just a few more days until Christmas!  If, like me, you've overindulged a bit and are craving lighter alternatives, this flavorful recipe that will serve you well.   Serve as a side, thrown over a salad, or paired with goat cheese and crackers for a light bite. 

Honey + Thyme Roasted Carrots

Ingredients:
2 pounds carrots, peeled (Trader Joe's Organic Carrots of Many Colors used here, but any variety will work)
2 tablespoons extra virgin olive oil
1/4 cup honey
6 sprigs fresh thyme 
sea salt and cracked pepper
​
Method:

1. Preheat oven to 400°F. 
2. Carefully cut (washed and peeled) carrots in half lengthwise with a paring knife.  
3. Remove thyme leaves by pinching the stem at the top with fingers from one hand and pulling down length of the stem with the other hand.  Stir olive oil, honey, thyme, salt and pepper in small bowl until combined. 
4. Pour honey thyme glaze over carrots on a lipped baking sheet, tossing to evenly coat.  Roast for 30 minutes or until golden brown (fork should easily pierce the thickest part of the carrot). 

Serves 6-8

Over to You

Do you have a favorite dish you frequently make for holiday parties? If so, I'd love to hear all about it!  Leave a comment below or send a message with your festive recipe.