Ingredients
Scale
- 2 lbs fresh carrots, peeled and sliced into sticks
- 2 tablespoons honey
- 2 tablespoons olive oil or melted butter
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Peel the carrots and trim the ends. Slice them into 3-inch sticks or uniform rounds. Keeping the sizes consistent ensures that every piece cooks at the same rate, preventing some from becoming mushy while others stay raw.
- In a large mixing bowl, whisk together the honey, olive oil, dried thyme, salt, and black pepper. Add the sliced carrots to the bowl and toss them thoroughly until every piece is coated in the honey mixture. If the honey is too thick, microwave it for 10 seconds to make it easier to pour.
- Spread the carrots in a single layer on a large baking sheet lined with parchment paper. Roast in the oven for 20 to 25 minutes. You want them to be “fork-tender” but still slightly firm (al dente). Do not overcook them at this stage, as they will soften further when you reheat them later.
- Allow the carrots to cool completely to room temperature. Once cooled, transfer them to a freezer-safe bag or airtight container. Squeeze out as much air as possible to prevent freezer burn. Label the bag with the date and “Budget Christmas Side.” Store in the freezer for up to 3 months.
- On Christmas Day, thaw the carrots in the refrigerator overnight. To reheat, place them in a skillet over medium heat for 5 minutes or pop them back into a 350°F oven for 10 minutes until warmed through. Transfer to a festive serving platter and garnish with fresh parsley for a pop of color.
- Cook Time: 35 minutes