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1 lb whole carrots

1 t fresh thyme chopped

2 t salt

1/4 t pepper

2 T butter melted

1 1/2 t honey

1/4 c chopped pecans

Roasted heirloom carrots


  1. Preheat oven to 450. Line a baking sheet with aluminum foil.
  2. Cut off carrot tops; wash and dry remaining parts. Cut in half lengthwise and arrange on the lined baking sheet.
  3. Roast carrots @450 for 24 minutes. They should have a slight crunch when cut.
  4. Toss with any remaining drippings from the pan. Garnish with chopped pecans and serve.