Roasted Carrots with Thyme

5 stars based on 1 votes

roasted carrots with thyme

I know what you’re probably thinking…cooked carrots, ho-hum.  But wait! These aren’t the boring mushy cooked carrots of your childhood.  These carrots are roasted in a high temperature oven until caramelized and tender-crisp — a cooking method that intensifies their flavor and brings out their natural sweetness. It’s an easy technique that anyone can master at home; it’s also the best way to preserve nutrients and give carrots a beautiful bronzed color. Once you try them, I doubt you’ll prepare carrots any other way again.

Roasted Carrots with Thyme

Servings: 4
Total Time: 30 Minutes

Ingredients

  • 2 pounds fresh carrots, peeled
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons fresh chopped thyme (or 1/2 teaspoon dried)

Instructions

  1. Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil.
  2. Slice the carrots on the diagonal about 1-½” thick. Make sure all pieces are approximately the same size to ensure even cooking.
  3. Combine the carrots, olive oil, salt, pepper and thyme in a large bowl and toss well. Transfer the carrots to the prepared baking sheet and roast, stirring once mid-way through, until nicely caramelized and tender, 20-25 minutes (cooking time will depend on thickness of carrots). Taste and adjust seasoning if necessary.

Reviews & Comments

  • Can this recipe be made a day in advance? If so, how do you suggest storing and reheating?

    - Shelly on November 23, 2014 Reply
    • Hi Shelly, Yes, definitely. Just cover and refrigerate, then reheat at 350, covered, until hot.

      - Jenn on November 23, 2014 Reply
  • can potatoes be roasted in same pan with carrots? Thanks love your recipes.

    - Paul on November 23, 2014 Reply
    • Hi Paul, Yes but cook time might be different. I’d keep them off to one side of the pan in case they cook faster or slower; that way it will be easy to remove the one that finishes first if necessary.

      - Jenn on November 23, 2014 Reply
  • 5 stars

    These carrots were outstanding. I’m not a huge carrot eater, but these were delicious! Even my two year old, who will not eat veggies was asking for more. My family has already asked me to make them again.

    - Allison Carrone on June 9, 2014 Reply
  • When you say 425 degrees, is it Fahrenheit ? Because I’m French and I would like to know if I have to convert in Celsius.

    Thanks for your help.

    - Dominique on April 12, 2014 Reply
    • Hi Dominique, Yes, that is correct. Enjoy!

      - Jenn on April 12, 2014 Reply
  • I have cooked my carrots like this for years and for a little added treat, kahlua…Just a few tablespoons on carrots or sweet potatoes while cooking. Yum!

    - Pauline on January 7, 2014 Reply
  • Holy moly- so yummy! I made them ahead of time for dinner but looks like they may disappear before then. Oh well! Guess I’ll just have to make more ;)

    - Laura on November 27, 2013 Reply
  • Since carrots are one of my favorite veggies I love this recipe! Couldn’t be easier and I esp love the use of fresh thyme. They are more like dessert than something that’s good for you. I served them with turkey meatloaf and roasted red potatoes.

    - Mary Redmiles on November 14, 2013 Reply
  • Great short cut — Buy the bag of waffle cut carrots. Pretty, and skips step 2.

    - Brenda on November 7, 2013 Reply
  • I have tried these and they were so easy and delicious.

    - Terri on November 6, 2013 Reply
  • Hi Jennifer, I found your site looking for a simple carrot recipe, and as I looked over your ingredients list I was intrigued at the elegant simplicity.

    It didn’t take very long to prep and get in the carrots in the oven, and as they carrots were roasting I prepared pan seared flounder with thyme and lemon, inspired by thyme in your recipe.

    With our meal I served a simple mixed greens and tomato salad with a balsamic, lemon and thyme dressing I threw together.

    My family LOVED the meal. The roasted carrots were so easy, delicious, and now one of our favorites. Who knew I would be inspired for an entire meal by a roasted carrot recipe.

    Thanks!

    - Jengi on March 9, 2013 Reply
  • Wonderfully simple and delicious! I added peas during the last few minutes of roasting for a dash of color.

    - Julie Backas on October 2, 2012 Reply
  • I love roasted carrots and the addition of thyme sounds delicious.

    - Amy Flick on May 21, 2012 Reply
  • We’ve had roasted carrots but never with thyme. Sounds good. Will definitely try this one.

    - Mary on May 16, 2012 Reply
  • So easy, just so packed with flavor. They tasted like candy. The perfect side dish.

    - Alison on March 1, 2012 Reply
  • Another wonderful recipe. I decided to add a few sweet potatoes to the mix and it turned out great.

    - Ashley on March 1, 2012 Reply
  • These were TERRIFIC! I doubled the recipe and they’ll be on our Thanksgiving table again next year!

    - Kim on November 24, 2011 Reply
  • Ideal for any type of meeting: family or friends. A delicious meal easy and quick to prepare.
    A recipe that will make you look like a real expert and in no time.

    - folliculitis on May 18, 2010 Reply
  • These were great! Tried them tonight and they were voted in for Thanksgiving Dinner! We’re big fans of yours!

    - Shani Spiegle on November 12, 2009 Reply
  • Its funny – my husband never ate carrots until I made my mom’s “Carrots Elegante” recipe, which is a bit of a variation on yours – except the carrots are grated, mixed with plenty of fresh ground pepper, pinch of salt and sugar, dotted generously with butter, and baked in a 400 degree oven (covered) til’ done. Somehow the roasting/baking brings out the natural sweetness of the carrot, whereas the usual boiling-in-water on top of the stove leaves them rather blah.

    No wonder you love being a chef! I am going to try this new variation and see if my family bites :)

    - Chris on November 2, 2009 Reply
  • I am making these carrots again tonight for dinner. Thank you, they are easy, delicious and nutritious!

    - Deborah Greene on October 21, 2009 Reply
  • My 4 year old son took one bite and said “YUM!” – and to be honest, he has NEVER said that about a vegetable in his life. It’s a keeper!

    - Tammy on October 17, 2009 Reply
  • Thank you for the reminder about roasted carrots; now I must try your variation with thyme!

    - cinnamonquill on October 11, 2009 Reply

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