Roasted Carrots

Makes 8 servings

Kitchen equipment:

• 1 or 2 large baking sheets, lined with parchment paper
• Measuring spoons
• Large bowl
• Cutting board, cutting knife
• Large mixing spoon
• Metal spatula


• 4 Lbs (2 Kg) carrots
• 2 Tbs vegetable oil
• 2 tsp salt
• 2 Tbs fresh thyme
• 1 Tbs honey


1. Preheat oven to 400˚F.

2. Peel carrots and cut lengthwise – in half if they’re small, in quarters if they’re bigger.

3. Combine carrots and all other ingredients in a large bowl, and toss until carrots are lightly coated and seasonings are evenly distributed.

4. Spread carrots out in a single layer on the baking sheet(s). Roast in oven until caramelized and tender, about 30-40 minutes, turning them over once or twice with a metal spatula.

Adapted from: Friday Night Dinners, Bonnie Stern (2008)



4 thoughts on “Roasted Carrots

  1. Pingback: Lunch Club #4 |

  2. Pingback: September Supper Club |

  3. Pingback: Thursday Lunch Club, #3 |

  4. Pingback: Lunch Club #4, 2016 | Club Inclusion Cooks

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s