Target: 6 × 4 inches · landscape

Savory Honey-Thyme Carrots with Walnuts

35 min · 4 servings

Ingredients

□ 1 1/2 lb carrots, scrubbed and cut on a diagonal into 2-inch pieces

□ 2 tbsp extra-virgin olive oil

□ 3/4 tsp kosher salt, divided

□ 1/2 tsp freshly ground black pepper

□ 1/3 cup walnut halves

□ 2 tbsp unsalted butter

□ 1 1/2 tbsp honey

□ 1 tsp fresh thyme leaves

□ 1 tbsp apple cider vinegar

1. Heat oven to 425 F. Oil and season carrots; arrange them in one layer on a sheet pan.

2. Roast 18 minutes, turning once, until browned and nearly tender. Toast and chop walnuts.

3. Bubble butter, honey, thyme, vinegar, and salt. Toss in hot carrots until thinly glazed.

4. Cook only until carrots are tender with a little bite. Transfer and scatter with walnuts.

Cook’s note: Add the vinegar to the glaze; its acidity keeps the honey balanced and savory.