Roasted Carrots with Thyme

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.  Far from it, 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. Pair them with roast chicken and mashed potatoes for a cozy autumn supper.

Roasted Carrots with Thyme

Print Recipe
Servings: 4
Total Time: 30 Minutes


  • 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)


  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.
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  • Thank you for the reminder about roasted carrots; now I must try your variation with thyme!

  • 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!

  • Deborah Greene

    I am making these carrots again tonight for dinner. Thank you, they are easy, delicious and nutritious!

  • Chris

    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 :)

  • Shani Spiegle

    These were great! Tried them tonight and they were voted in for Thanksgiving Dinner! We’re big fans of yours!

  • 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.

  • Kim

    These were TERRIFIC! I doubled the recipe and they’ll be on our Thanksgiving table again next year!

  • Ashley

    Another wonderful recipe. I decided to add a few sweet potatoes to the mix and it turned out great.

  • Alison

    So easy, just so packed with flavor. They tasted like candy. The perfect side dish.

  • Mary

    We’ve had roasted carrots but never with thyme. Sounds good. Will definitely try this one.

  • Amy Flick

    I love roasted carrots and the addition of thyme sounds delicious.

  • Julie Backas

    Wonderfully simple and delicious! I added peas during the last few minutes of roasting for a dash of color.

  • Jengi

    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.


  • Terri

    I have tried these and they were so easy and delicious.

  • Brenda

    Great short cut — Buy the bag of waffle cut carrots. Pretty, and skips step 2.

  • Mary Redmiles

    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.

  • Laura

    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 ;)

  • Pauline

    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!

  • Dominique

    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.

    • Jenn

      Hi Dominique, Yes, that is correct. Enjoy!

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