Roasted Carrots with Honey and Thyme

Roasted Carrots with Honey and Thyme

Roasted Carrots with Honey and Thyme

I guess it’s just human nature, but we humans tend to take everyday things for granted, and you don’t really appreciate something until you don’t have it. We just assume things we need or want will always be there, like they had nothing better to do. That would be the case for me with vegetables. Really, how much time in my life have I devoted to thinking about a vegetable? None! I’ve never cared about their well-being, or thanked them for their years of service. I just always assumed they would always be there, just waiting for ME. Oh, how self-centered.

I broach this topic because I spent the last week visiting a small island in the Caribbean that did not grow its own vegetables. We were told that all the island’s produce had to be flown in from different places. No matter were we went to eat, lettuce was brown, cucumbers were mushy, and tomatoes had no right to call themselves tomatoes. After about day 4, my body was going through a vitamin A withdrawal. Somebody help me, please, I need my soluble fiber!

Well, when I finally returned home I vowed I would never take one of my yellow, orange or green friends for granted anymore. I made myself a batch of these Roasted Carrots with Honey and Thyme, which by the way is a favorite annual side-dish on my Thanksgiving table.

Roasted Carrots with Honey and Thyme

Roasted Carrots with Honey and Thyme

Roasted Carrots with Honey & Thyme

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Roasted Carrots with Honey and Thyme

Roasted Carrots with Honey and Thyme

Mama’s Tips

Make sure that all your carrots are of equal thickness to insure that the vegetables roast evenly. If some carrots are thicker, just cut them in half.

To make your dish more visually appealing, see if your local produce market sells the multi-colored or rainbow carrots. They’re just more fun!

Roasted Carrots with Honey and Thyme

Roasted Carrots with Honey and Thyme

Recipe: Easy

21 thoughts on “Roasted Carrots with Honey and Thyme

  1. What a fantastic reminder about appreciating what we have, and the importance of securing local food sources. Those carrots are beautiful! I’m just this minute in the middle of roasting my own but in a completely different way for a soup that I’ll be posting about later. This is a lovely sidedish that I’ll keep in mind.

  2. wow, that’s nice and appetizing.. and i’m sure tastes delish too.. we only have the orange color variety of carrots here so seeing them in other colors is lovely..

  3. Love it. Sadly, Baby Lady hates cooked carrots except in jalapeños en escabeche. She will pick them out of any dish no matter how small I dice them. :o I fix them in roasted root vegetables but there is no way I could make an entire side of roasted carrots and they look sooooooo good. :(

  4. Oooooo, how glorious these carrots are! I appreciate this post in regards to taking vegetables for granted. The mention of how the produce was flown in to your vacation spot truly brought the message home. That and the constant struggle of getting veggies into my kids always presents a challenge. One day, soon I hope, I’ll proudly put these on the table for all to enjoy. You hear that children?

  5. i have to say this…. the only reason i want to cook this is because the photos make it look so darn good.
    now if only i could find such colorful carrots… :P

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