Honey-Roasted Carrots with Orange & Thyme

Recipe attribution: An original Black Cupboard recipe concept developed for The Kitchen. Not kitchen-tested by Black Cupboard; cooking times are estimates. This adaptation has not been kitchen-tested by Black Cupboard.

What you’ll need.

• 2 lb carrots, peeled or well scrubbed and trimmed
• 2 tbsp olive oil
• 2 tbsp R&B Honey
• 1 tbsp freshly squeezed orange juice
• 1 tsp finely grated orange zest, plus a little extra for serving if desired
• 1 tsp fresh thyme leaves, plus a few sprigs for serving if desired
• ½ tsp fine salt, plus more to taste
• ¼ tsp freshly ground black pepper

Let’s make it.

1. Heat the oven to 425°F. Set a rack in the middle and line a large rimmed sheet pan with parchment rated for that temperature, or lightly oil the pan. Zest the orange before juicing it.
2. Cut the carrots into roughly 3-inch lengths, then halve or quarter thicker pieces lengthwise so they are about ½ inch thick. Similar-size pieces will cook more evenly; very slim carrots can stay whole.
3. Toss the carrots with the olive oil, salt and pepper. Spread them in a single layer with space between pieces. Use two pans if needed rather than crowding them.
4. Roast for 20 minutes, then turn the carrots. Meanwhile, stir together the R&B Honey, orange juice and thyme in a small bowl. If the honey is too thick to stir, warm the closed bottle briefly in a bowl of warm water.
5. Drizzle the honey mixture over the carrots and toss carefully on the pan. Return to the oven for 10–15 minutes, checking after 8 minutes. They are ready when a fork slides into the thickest pieces and the edges are lightly caramelized. If the glaze darkens too quickly, reduce the oven to 400°F and continue checking.
6. Transfer the carrots and any spoonable pan juices to a serving platter. Scatter the orange zest over them, taste and adjust the salt and pepper. Add a few thyme sprigs if desired and serve warm.