These honey-glazed carrots with thyme and pecorino are my go-to when I want something vibrant, fragrant, and quick to make. The carrots turn tender and sweet, the honey adds a silky glaze, and the Pecorino brings a salty, nutty finish that ties it all together beautifully.

Why I’ll Love This Recipe

I like this recipe because it’s elegant without being complicated. It works with any fresh seasonal carrots I can find, from tiny, delicate bunches to hearty winter roots. The thyme and bay leaf infuse the oil with a rustic, herbal aroma, while the honey caramelizes into a beautiful sheen. I also love that it’s versatile—perfect for a holiday spread or a casual weeknight side.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1/4 cup (60 milliliters) extra-virgin olive oil

• 1 bunch fresh thyme, kept whole

• 1 bay leaf

• 1 garlic clove, lightly crushed

• 12 medium-sized carrots, peeled

• 1 tablespoon honey

• 1 tablespoon flaky sea salt

• Freshly cracked black pepper, to taste, for garnish

• Pecorino cheese, crumbled, for garnish

Directions

1. I heat a large frying pan over medium heat until it’s hot. I add the oil, thyme, bay leaf, and garlic, letting the aromatics infuse the oil.

2. Once the oil is hot, I add the carrots and cook, tossing them often, for 7 to 9 minutes, until they are tender.

3. I stir in the honey and cook for 2 more minutes, tossing occasionally so the carrots get evenly coated.

4. I transfer the carrots to a serving dish, sprinkle evenly with sea salt so it sticks to the honey glaze, and finish with a touch of black pepper and crumbled Pecorino.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

• I sometimes swap Pecorino for Parmesan if that’s what I have on hand.

• For a sweeter twist, I use maple syrup instead of honey.

• A sprinkle of toasted walnuts or almonds adds a crunchy contrast.

• I’ve also added a pinch of chili flakes for a subtle heat that balances the sweetness.

storage/reheating

I store any leftover carrots in an airtight container in the refrigerator for up to 3 days. When I reheat them, I use a skillet over medium-low heat to keep the glaze from burning. A quick drizzle of extra honey can refresh the flavor if needed.

FAQs

Can I use baby carrots for this recipe?

I can, but I prefer fresh, seasonal carrots for better flavor and texture.

Can I roast the carrots instead of pan-cooking them?

Yes, I can roast them at 400°F (200°C) for about 20–25 minutes, then toss with honey, salt, and Pecorino afterward.

Is Pecorino cheese necessary?

Not strictly, but I find it adds a beautiful salty, nutty contrast that balances the sweetness.

Can I make this ahead of time?

I can cook the carrots ahead, but I prefer glazing them with honey and adding Pecorino just before serving for the best texture.

What other herbs work well here?

I sometimes use rosemary or sage for a different aromatic profile.

Conclusion

I love how this honey-glazed carrots with thyme and Pecorino recipe turns simple ingredients into something that feels indulgent. With its balance of sweet, salty, and herbal flavors, it works equally well for a dinner party or a weeknight meal. It’s proof that sometimes the simplest recipes are the most memorable.