Eight ingredients and forty minutes, on one sheet pan.
The carrots roast plain first. The honey-garlic butter only goes on for the last two minutes, because honey scorches fast in a hot oven.
Why This Recipe Works
- Cutting coins gives every piece two flat faces to caramelise.
- A single layer on the pan lets them roast rather than steam.
- Flipping halfway browns both faces evenly.
- Adding the honey butter at the end glazes the carrots without burning.
- Fresh thyme and parsley at the finish lift the sweetness.
Ingredient Notes
- Carrots, in 1/2-inch coins
- Two pounds, peeled. Half an inch thick holds up to the roast and gives broad flat faces to brown.
- Melted butter, honey and grated garlic
- Three tablespoons, two tablespoons and two cloves. The glaze, added only at the end.
- Fresh thyme and parsley
- A teaspoon of thyme leaves plus sprigs, and two tablespoons of parsley. The thyme isn't named in the title.
How to Make It
Oven to 425°F, coins tossed with oil and salt, spread out
Heat oven to 425°F. Toss carrot coins with olive oil and salt and spread in one layer on a sheet pan.
Roasted eighteen minutes, flipped, roasted until caramelised
Roast 18 minutes, flip the coins, and roast 7 to 10 minutes more until the flat faces caramelize.
Tossed hot in honey-garlic butter, two more minutes
Mix melted butter, honey and garlic. Toss with the hot carrots and return to the oven for 2 minutes.
Finished with thyme and parsley
Finish with thyme and parsley.
Cut, Roast, Flip, Glaze
These carrots come down to three things: the THICK COIN CUT, the ROASTED CARAMELIZED FACES and the HONEY-GARLIC-BUTTER FLAVOR. Each of them is one rung of the method.
COINS - half an inch thickOne layer, with space between
2 lb of CARROTS, PEELED AND CUT INTO 1/2-INCH COINS, tossed with 2 tbsp OLIVE OIL and 1/2 tsp FINE SALT and SPREAD IN ONE LAYER ON A SHEET PAN. The cut is the first separator. A coin has two broad flat faces, and those faces are what caramelise.
ROAST - 18 minutes, then flip425°F, 18 minutes
ROASTED 18 MINUTES at 425°F, then THE COINS FLIPPED. The first face browns against the hot pan while the carrot cooks through.
CARAMELISE the other faceUntil the faces are deep brown
ROASTED 7 TO 10 MINUTES MORE UNTIL THE FLAT FACES CARAMELIZE. The deep brown faces in the photograph are the second separator, and they come only from roasting - a stovetop glaze wouldn't produce them.
GLAZE - 2 minutes, and not before2 minutes, watched
3 tbsp MELTED BUTTER, 2 tbsp HONEY and 2 FINELY GRATED GARLIC CLOVES mixed, TOSSED WITH THE HOT CARROTS and RETURNED TO THE OVEN FOR 2 MINUTES. The third of the three. The safety note gives the timing: HONEY CAN SCORCH QUICKLY; ADD THE HONEY-GARLIC BUTTER ONLY NEAR THE END OF ROASTING.
FINISH - thyme and parsleyScattered over at the table
1 tsp FRESH THYME LEAVES with sprigs and 2 tbsp CHOPPED PARSLEY. The thyme is a visible component the title doesn't name.
Success Tips
- Cut the coins evenly so they roast in the same time.
- Leave space on the pan; crowded carrots steam instead of browning.
- Keep an eye on the last two minutes — honey darkens quickly.
Serving Ideas
Six side servings of thick carrot coins with deeply caramelised faces, glossy with honey-garlic butter and finished with fresh thyme and parsley.
Frequently Asked Questions
Can I roast the carrots whole?
Not for this recipe. The thick coin cut is what gives the caramelised flat faces.
Why is the honey added at the end?
Honey scorches quickly at 425°F. Tossing it on for just the last two minutes glazes the carrots without burning.
Do I need to flip them?
Yes, once, after 18 minutes. That browns both faces of each coin.
