Ingredients:

  • lbs (680g) Carrots, scrubbed, peeled, and trimmed
  • tablespoons (30 ml) Good quality extra virgin Olive Oil
  • tablespoons (60 ml) Liquid or gently warmed runny Honey
  • teaspoon (5g) Coarse sea salt or kosher salt
  • /2 teaspoon (2g) Freshly ground Black Pepper
  • teaspoon (2g) Fresh Thyme Leaves, removed from woody stems
  • tablespoon (14g) Unsalted Butter (optional, for finishing)
  • teaspoon (3g) Toasted Sesame Seeds (optional, for garnish)

Instructions:

  1. Preheat your oven to 400°F (200°C/Gas Mark 6). Line a large, sturdy baking sheet with parchment paper.
  2. Peel the carrots. Cut them lengthwise in half if they are very thick, or into uniform 2-inch chunks to ensure even cooking.
  3. In a large mixing bowl, whisk together the olive oil, honey, salt, pepper, and fresh thyme leaves until the glaze mixture is well combined.
  4. Add the prepared carrots to the bowl and toss thoroughly by hand, ensuring every piece is lightly coated in the glaze mixture.
  5. Spread the glazed carrots onto the prepared baking sheet in a single, uncrowded layer. Do not overcrowd the pan, as this will cause the carrots to steam instead of roast.
  6. Place the tray in the preheated oven and roast for 20 minutes.
  7. Remove the tray, give the carrots a quick stir or toss to expose new surfaces to the heat, and return to the oven for another 10–15 minutes, or until they are tender when pierced with a fork and nicely caramelised around the edges.
  8. If using, toss the hot carrots with the optional tablespoon of butter for extra sheen and flavour just before serving. Garnish with toasted sesame seeds, if desired.