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Roasted Carrots with Fresh Thyme

A sprinkle of thyme and drizzle of honey make this simple side dish from chef Emeril Lagasse's "Emeril 20-40-60" cookbook a standout at the Thanksgiving table. For a complete meal, serve with his Turkey Breast with Roasted Garlic and Fresh Herbs and Savory Wild Mushroom Bread Pudding. Please check back after the show's airdate for photo and video.

  • Servings: 4
Roasted Carrots with Fresh Thyme

Source: The Martha Stewart Show, November 2010


  • 2 tablespoons olive oil
  • 1 1/2 pounds carrots, cut on the bias into 1 1/2-inch-long pieces
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 sprigs fresh thyme
  • 2 tablespoons unsalted butter
  • 1 tablespoon honey


  1. Preheat oven to 450 degrees.

  2. Heat olive oil in a medium ovenproof skillet over high heat. Add carrots, salt, and pepper; cook, turning, 2 minutes per side. Add thyme sprigs and butter; drizzle with honey.

  3. Transfer skillet to oven and roast until carrots are golden and crisp-tender, 6 to 8 minutes. Serve immediately.

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