The Lello Kitchen
Roasted Carrots with Lavender Honey & Thyme
Carrots roasted until deeply browned, then glazed with French lavender honey and thyme for a floral finish that stays savory.
- Prep
- 10 minutes
- Cook
- 30 minutes
- Serves
- 4 servings
- Difficulty
- Easy
At the Lello table
Honey should glaze rather than burn. Roast the carrots first, then add the floral sweetness only for the final few minutes.
Method
- Toss carrots with olive oil and salt. Roast in a single layer for 22 to 25 minutes, turning once.
- Warm honey just enough to loosen it and mix with thyme and lemon juice.
- Brush or toss the carrots with the honey mixture and return to the oven for 4 to 6 minutes, until glazed and browned at the edges.
Cook’s notes
- Adding honey too early can scorch before the carrots are tender.
Substitutions
- Acacia honey is milder and less floral.
- Parsnips can replace half the carrots but may need a few extra minutes.
To serve
Serve with roast poultry, lamb, or as part of a vegetable-centered supper.
Storage & make-ahead
Refrigerate up to 3 days and rewarm in a hot oven.
