Roasted Honey-Thyme Carrots are simply a comfort food a little jazzed up. The carrots are sweetened by the honey a bit, but these are not overly sweet. My friend, Judi, reminded me that maple syrup works equally as well and she’s right. I personally love the freshness and zing of the orange zest, but feel free to leave it out if that’s not your thing.
I like to leave the carrots whole or, if too big, cut in half lengthwise. And, I leave a half inch of green stem at the top. This makes such a nice presentation I think. Diagonal pieces work fine, too, of course, especially when you have less time. The key is to make all the carrots approximately the same size so they cook evenly.