With their caramelized edges and savory herbs, these simple Thanksgiving Carrots are a worthy side dish for the holidays.
As far as holidays go, Thanksgiving wins. Sorry, Christmas fans. It’s the one holiday that’s purely American—no stockings, no presents, no obnoxious fireworks—just people from every faith and political disposition sitting down to give thanks. Sure, maybe Uncle Frank (we all have one) tries to derail things with his opinions on the latest headlines, but shove your mom’s turkey in his mouth, and he’ll keep quiet. That’s the magic of Thanksgiving—just good people and good food. Emphasis on the food.
Call me hyperbolic, but my mom makes the best turkey in Wisconsin, quite possibly the country. What’s funny, though, is that each year my mom declares that her turkey-roasting days are over. I can’t count how many times she’s threatened to just toss some breasts in a slow cooker instead. But somehow, a beautifully golden 15-pound bird lands on our table every November.
Meanwhile, I’m assigned to sides. I’m fine with that. In fact, I love sides. I’ll take my creative liberties when I can. Like, instead of the usual bland stuffing, I’ll make mine with ground lamb and Greek seasoning. Some years, I’ve even made a butternut squash ravioli and gotten away with it. Still, sometimes it’s worth keeping it traditional, like with these roasted Thanksgiving carrots.
We all know that carrots don’t typically get top billing on your already crowded plate. However, I think they should, especially if you follow my simple method—roasting at high heat. The high heat caramelizes the honey-brushed carrots, while the herbs balance everything for a sweet and savory flavor. Overall, it’s not a complicated recipe and certainly surpasses the boring steamed carrots we’ve served at past Thanksgivings.
Give these Thanksgiving carrots a trial run before the big day. I think you’ll see (and taste) why they deserve a spot on your plate.
Crank the heat
My kids always eat their veggies when I roast them. Why? Because I don’t skimp on the heat. I crank my oven up to 450°F. And after preheating for 15 minutes so that it’s assuredly a furnace in there, I start roasting. I used to play it safe and keep the temp around 350°F, but it just wasn’t for me. The vegetables always turned out more steamed than roasted. I prefer a more caramelized flavor, and that’s what the high heat does, particularly with these Thanksgiving carrots. Between the honey and the olive oil, the carrots come out so sweet that my kids think they’re eating dessert. You simply won’t enjoy that sort of flavor at 350°F—you’ll just get soft carrots. So, turn up the heat!
How do I store leftovers?
Store any leftovers in an airtight container. They’ll stay fresh in the fridge for up to 4 days. I will say that these carrots get mushy over time, and they get even softer if you reheat them in the microwave. Personally, I use my cast-iron pan over medium heat and add a bit of water, stirring the carrots around for about 5 minutes. You can also add a teaspoon or two of oil to help revive some of the crisp edges.
Serving suggestions
As the name implies, these carrots pair wonderfully with traditional sides like Roasted Potatoes and Air-Fryer Green Beans. If you haven’t used your air fryer for veggies, you’re missing out—the green beans turn out both perfectly crispy and tender. And even if it isn’t Thanksgiving yet, you can still enjoy these carrots with Roasted Turkey Breast. After all, turkey isn’t only for the holidays, right? Or if you’re craving red meat, serve the carrots with a savory Pan-Seared Steak.
Thanksgiving Carrots
Ingredients
- 2 pounds carrots peeled and cut into 2-inch pieces
- 2 tablespoons extra-virgin olive oil
- 2 1/2 tablespoons honey
- 1 tablespoon butter melted
- Salt and pepper to taste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Chopped fresh parsley for garnish
Instructions
- Preheat your oven to 450°F and line a baking sheet with parchment paper.
- In a large bowl, toss the carrots with olive oil, honey, melted butter, salt, pepper, dried oregano, and dried thyme until evenly coated.
- Spread the carrots out in a single layer on the baking sheet. Roast in the oven for 25 minutes, stirring halfway through to ensure even cooking.
- Remove the carrots from the oven, garnish with chopped fresh parsley, and serve warm.
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