Honey-Glazed Carrots with Thyme and Toasted Walnuts

High heat gives carrots caramelized edges before a brief honey-butter glaze, while thyme, cider vinegar, and toasted walnuts keep the finished side savory and textured.

35 min

4 servings

Honey-thyme glazed carrots with browned edges are topped with toasted walnuts in a warm serving bowl.

Ingredients

1 1/2 lb carrots, scrubbed and cut on a diagonal into 2-inch pieces

2 tbsp extra-virgin olive oil

3/4 tsp kosher salt, divided

1/2 tsp freshly ground black pepper

1/3 cup walnut halves

2 tbsp unsalted butter

1 1/2 tbsp honey

1 tsp fresh thyme leaves

1 tbsp apple cider vinegar

Equipment

Rimmed sheet pan · Large skillet · Wooden spoon · Cutting board · Chef's knife

Keep the glaze light

If the skillet looks dry before the carrots are coated, add a teaspoon of water instead of more honey.

Good alongside

The bright, savory glaze pairs especially well with roast chicken, pork, or a grain-and-lentil supper.

Roast for color

01. Heat the oven to 425 F with a rack in the upper third, giving the carrots strong heat for quick browning.

02. Coat the carrots with oil, salt, and pepper, then leave space between pieces so their cut faces can brown rather than steam.

03. Roast 18 minutes, turning once midway. Stop while a knife meets slight resistance at the center; the carrots finish briefly in the glaze.

Toast and glaze

04. Toast walnuts in a dry skillet until fragrant, then chop them after moving them off the heat so they do not over-toast.

05. In the skillet, bubble butter with honey, thyme, cider vinegar, and salt until the mixture is unified but not reduced too far.

06. Toss in the hot carrots just until the sauce becomes a thin, glossy coating and the browned edges remain visible.

Protect the bite

07. Taste a thick piece before extending the cooking: it should be tender, shaped, and faintly firm at the center, never soft enough to collapse.

08. Serve at once and scatter the walnuts last, preserving their crunch against the warm glaze.