Savory Garlic-Herb Melting Carrots

Preheat your oven to 232 °C (230 °C). Grease a rimmed metal baking sheet or large roasting dish lightly with olive oil.

💡 Tip: A hot metal pan encourages deep browning and caramelization.

In a mixing bowl, toss the thick-sliced carrots with the olive oil, half the kosher salt, and the cracked black pepper until evenly coated.

Arrange the carrots in a single layer on the prepared baking sheet with cut sides down. Roast in the preheated oven for 18 to 20 minutes until the undersides are deeply browned.

💡 Tip: Avoid overcrowding the pan to allow proper roasting instead of steaming.

While roasting, whisk together the warm vegetable broth, melted butter, minced garlic, fresh thyme, and the remaining salt in a small measuring cup.

Carefully remove the baking sheet from the oven and flip each carrot piece over. Pour the garlic-herb broth mixture evenly over the carrots.

Return the baking sheet to the oven and roast for an additional 10 to 12 minutes, until the liquid reduces into a light glaze and the carrots are fork-tender throughout.

💡 Tip: Test doneness by inserting a paring knife into the thickest carrot coin; it should glide through effortlessly.

Transfer the glazed carrots to a serving platter, spoon the pan juices over the top, and garnish with freshly chopped parsley before serving hot.