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Citrus Glazed Roasted Carrots

Glazed Roasted Carrots

There’s nothing sweeter than oven-roasted caramelized carrots. The citrus brightens this dish and pairs well with thyme, another favorite and uber versatile herb that I don’t leave home without. Use small, multi-colored baby carrots with the greens on top and add pearl onions to elevate this simple side to 5-star status.

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 2 pounds carrots, peeled
  • 1 large lemon, halved
  • 1 small orange, halved
  • 2-3 tablespoons olive oil
  • Kosher or sea salt
  • Fresh cracked black pepper
  • 4 tablespoons honey
  • 1 teaspoon dried thyme
  • 1 large orange, juiced
  • 1 large lemon, juiced


1 Preheat oven to 425°F.
2 Peel and cut the carrots lengthwise into 1/4s or 1/6ths according to the size of your carrots.
3 On a large, lightly greased sheet pan, toss carrots with olive oil, salt and pepper. Place the halved lemon and orange cut-side up in the pan as
well, and roast for 20 to 25 minutes or until just tender. Keep a careful watch as cooking time will vary depending on the size of your carrots.
4 Remove from the oven and toss with honey, thyme and the juice of the remaining large orange and large lemon.
5 Return to the oven and cook for another 10-15 minutes or until caramelized and lightly charred. Serve warm or at room temperature
with roasted citrus halves.

As seen in the Joy of Kosher with Jamie Geller Magazine (Spring 2013) - Subscribe Now