Step by step

Method

4 steps

1. 1

   Heat the oven to 425°F. Line a sheet pan with parchment. Peel 2 lb carrots and cut into sticks (or leave slender ones whole) so pieces are roughly the same thickness.

2. 2

   Toss with 2 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon dried thyme (or 4 fresh sprigs), and ½ teaspoon garlic powder until every carrot looks glossy.

3. 3

   Spread in a single layer without overlapping. Roast 25–35 minutes, tossing once halfway, until a fork slides in easily and the tips are deep caramelized brown — pale carrots need more time; blackened tips mean pull them sooner next round.

4. 4

   Finish with chopped fresh parsley and lemon zest. Serve warm. You want caramelized sweet carrots with tender centers — not pale undercooked sticks or burnt bitter tips.