Carrots have never tasted this luxurious, and it only takes a handful of ingredients to make it happen.
These Honey Roasted Carrots with Thyme and Goat Cheese strike the perfect balance of sweet, savory, and creamy.
Whether you’re hosting a dinner party, prepping for a holiday meal, or just looking to elevate a weeknight side dish, this recipe delivers big flavor with minimal effort.
Let’s dive into what makes this simple side dish a showstopper.
Why You’ll Love This Recipe
This honey roasted carrot recipe isn’t just about flavor—it’s about versatility and presentation. Here’s why it belongs in your recipe rotation:
- The flavor combo is unbeatable: sweet honey, earthy thyme, and tangy goat cheese.
- It’s elegant enough for entertaining, yet simple enough for busy weeknights.
- Minimal prep, one pan, and no fancy equipment required.
- Naturally vegetarian and gluten-free.
- Pairs beautifully with roasted chicken, lamb, grain bowls, or holiday spreads.
Ingredients You’ll Need
You likely have most of these ingredients on hand. Fresh, quality produce and a few pantry staples are all it takes.
- Carrots – Regular orange or rainbow carrots both work. Aim for similar sizes for even cooking.
- Olive oil – Helps the carrots roast and brown beautifully.
- Honey – Adds natural sweetness and helps the carrots caramelize.
- Fresh thyme – Offers a subtle earthiness; dried thyme can be substituted.
- Goat cheese – Crumbled goat cheese adds creamy tanginess.
- Salt and pepper – For seasoning.
- Optional toppings – A drizzle of balsamic glaze, lemon zest, or chopped toasted walnuts.
How to Make Honey Roasted Carrots with Thyme and Goat Cheese
This recipe comes together quickly and requires just one sheet pan.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.
- Prep the carrots: Peel and trim the carrots. If they’re thick, slice them lengthwise so they roast evenly.
- Toss the carrots in a large bowl with olive oil, honey, fresh thyme, salt, and pepper until well coated.
- Spread out the carrots in a single layer on the baking sheet. Make sure they’re not overcrowded; use two sheets if necessary.
- Roast for 25–30 minutes, flipping halfway through. Carrots should be tender and caramelized around the edges.
- Transfer to a serving dish, sprinkle with crumbled goat cheese, and garnish with extra thyme.
- Optional: Drizzle with balsamic glaze or top with chopped walnuts or lemon zest for added flair.
Expert Tips for Perfect Roasted Carrots
- Uniform size is key: Slice carrots to a similar thickness for even roasting.
- Don’t skip flipping: Turning them halfway ensures caramelization on both sides.
- Use parchment paper: This prevents sticking and makes cleanup easy.
- Add goat cheese right before serving: It softens slightly but maintains its texture and visual appeal.
- Roast garlic alongside the carrots: For an added depth of flavor.
Variations and Serving Ideas
This recipe is easy to customize depending on your taste preferences or what’s in your pantry.
- Add parsnips or sweet potatoes to mix up textures and flavors.
- Swap cheeses: Feta, ricotta salata, or even crumbled blue cheese can offer different flavor profiles.
- Spice it up with a dash of chili flakes or smoked paprika.
- Serve as a salad base: Add arugula or kale and turn it into a warm roasted carrot salad.
- Make it part of a grain bowl with farro, quinoa, or lentils for a nourishing vegetarian meal.
Storage and Make-Ahead Tips
One of the best parts of this recipe? It stores and reheats well.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the oven at 350°F to keep the carrots crispy and warm the goat cheese gently.
- Make ahead by roasting the carrots earlier in the day and topping with goat cheese just before serving.
- Enjoy cold the next day as part of a salad or lunch bowl.
Recipe FAQ’s
Can I use baby carrots instead of whole carrots?
Yes! Baby carrots can be used without peeling or slicing. Just adjust the roasting time slightly, as they tend to cook faster.
Can I prepare this dish ahead of time?
Yes. Roast the carrots a few hours in advance and reheat at 350°F before serving. Add goat cheese just before serving.
What main dishes go well with this side?
These carrots pair beautifully with roasted chicken, lamb chops, grilled salmon, or vegetarian grain bowls.
Honey Roasted Carrots with Thyme and Goat Cheese
Ingredients
- 1 ½ pounds carrots peeled, trimmed, and halved if large
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup crumbled goat cheese
Optional garnish:
- extra thyme, balsamic glaze, lemon zest, or chopped toasted walnuts
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.
- Prep the carrots: Peel and trim the carrots. If they're thick, slice them lengthwise so they roast evenly.
- Toss the carrots in a large bowl with olive oil, honey, fresh thyme, salt, and pepper until well coated.
- Spread out the carrots in a single layer on the baking sheet. Make sure they’re not overcrowded; use two sheets if necessary.
- Roast for 25–30 minutes, flipping halfway through. Carrots should be tender and caramelized around the edges.
- Transfer to a serving dish, sprinkle with crumbled goat cheese, and garnish with extra thyme.
- Optional: Drizzle with balsamic glaze or top with chopped walnuts or lemon zest for added flair.