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.


  • 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


  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.

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.

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