Name: Roasted Thanksgiving Carrots with Maple and Thyme Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 lb carrots, peeled and cut on a bias into 1/2 inch pieces (baby carrots can also be used); 2 tbsp olive oil (or avocado oil); 1.25 tsp kosher salt (divided; use 3/4 tsp if using fine salt); 0.5 tsp black pepper; 1 tbsp fresh thyme leaves (or 1/2 tsp dried thyme); 2 tbsp unsalted butter, melted (or extra olive oil for dairy free); 3 tbsp pure maple syrup (or honey); 1 tsp orange zest (optional but lovely); 1 tbsp orange juice (optional but lovely); 1 tsp apple cider vinegar (or lemon juice for brightness); Pinch of red pepper flakes (optional); 2 tbsp toasted pecans or pistachios, chopped; Flaky sea salt to finish

Ingredients

2 lb carrots (peeled and cut on a bias into 1/2 inch pieces; baby carrots work too)

2 tbsp olive oil (or avocado oil)

1.25 tsp kosher salt (divided; use 3/4 tsp if using fine salt)

0.5 tsp black pepper

1 tbsp fresh thyme leaves (or 1/2 tsp dried thyme)

2 tbsp unsalted butter (melted; or use extra olive oil for dairy free)

3 tbsp pure maple syrup (or honey)

1 tsp orange zest (optional but lovely)

1 tbsp orange juice (optional but lovely)

1 tsp apple cider vinegar (or lemon juice for brightness)

Red pepper flakes (pinch, optional)

2 tbsp toasted pecans or pistachios (chopped, optional garnish)

Flaky sea salt (to finish, optional)

Instructions

Step 1: Preheat the oven to 425°F. Place a large rimmed sheet pan inside the oven while it preheats to get it hot. A hot pan helps jump-start the caramelization process.

Step 2: Peel and trim the carrots, then slice them diagonally into even 1/2 inch pieces so they cook evenly. Pat them dry to remove excess moisture.

Step 3: In a bowl, toss the carrots with olive oil, 1 teaspoon of salt, black pepper, and thyme. Carefully spread the carrots in a single layer on the hot sheet pan without crowding them. Roast for 15 minutes.

Step 4: Stir together the melted butter and maple syrup. Remove the pan from the oven, drizzle this mixture over the carrots, and toss to coat evenly. Return the pan to the oven and roast for another 8 to 12 minutes until the carrots are fork-tender with caramelized edges. For extra color, you can broil the carrots for 1 to 2 minutes, watching closely to prevent burning.

Step 5: Toss the roasted carrots with orange zest, orange juice, and a splash of apple cider vinegar. Adjust the salt to taste. If desired, sprinkle with red pepper flakes, toasted nuts, and flaky sea salt before serving hot.

Tips & Variations

Use baby carrots for a quicker roast and tender bite.

Substitute honey for maple syrup if preferred.

For a dairy-free version, replace butter with additional olive or avocado oil.

Add a pinch of cinnamon or nutmeg for a warm spice twist.

Garnish with fresh parsley or chopped rosemary for extra herbal freshness.

FAQs

Can I prepare these carrots ahead of time?

Yes, you can peel and cut the carrots a day ahead and keep them in water in the fridge to maintain freshness. It’s best to roast and glaze them just before serving for optimal flavor.

What can I substitute if I don’t have fresh thyme?

Dried thyme works well; use about half the amount of fresh thyme called for. Alternatively, rosemary or savory can provide a similar earthy herbal note.