Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Roasted Carrots with Fresh Thyme 3.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 27, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 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. Ingredients 2 tablespoons olive oil 1 ½ pounds carrots, cut on the bias into 1 ½-inch-long pieces 1 teaspoon coarse salt ½ teaspoon freshly ground black pepper 4 sprigs fresh thyme 2 tablespoons unsalted butter 1 tablespoon honey Directions Preheat oven to 450 degrees. 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. Transfer skillet to oven and roast until carrots are golden and crisp-tender, 6 to 8 minutes. Serve immediately. Cook's Notes To round out the menu, serve this dish with Emeril's Turkey Breast with Roasted Garlic and Fresh Herbs and Savory Wild Mushroom Bread Pudding. Rate it Print