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Roasted Carrots with Thyme

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These roasted carrots are cooked in a high temperature oven, which brings out their natural sweetness.

Roasted carrots with thyme in a baking dish.

I know what you’re probably thinking: cooked carrots, ho-hum. But these aren’t the bland and 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.

What You’ll Need To Make Roasted Carrots with Thyme

ingredients for roasted carrots

How To Make Roasted Carrots with Thyme

tossing carrots with oil and seasoning on baking sheet

Directly on a foil-lined baking sheet, toss together the carrots, olive oil, salt, pepper and thyme. Roast, stirring once mid-way through, until nicely caramelized and tender, 20 to 25 minutes (cooking time will depend on thickness of carrots).

roasted carrots sprinkled with thyme

Taste and adjust seasoning if necessary. Transfer to a bowl and sprinkle with more fresh thyme, if desired.

Roasted carrots with thyme in a baking dish.

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Roasted Carrots with Thyme

These roasted carrots are cooked in a high temperature oven, which brings out their natural sweetness.

Servings: 4
Total Time: 30 Minutes

Ingredients

  • 2 pounds fresh carrots, peeled
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoons fresh chopped thyme (or ½ teaspoon dried), plus more for serving

Instructions

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

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 153
  • Fat: 7 g
  • Saturated fat: 1 g
  • Carbohydrates: 22 g
  • Sugar: 11 g
  • Fiber: 6 g
  • Protein: 2 g
  • Sodium: 392 mg
  • Cholesterol: 0 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Comments

  • Any tips for using baby carrots? I have a giant bag and I am going to use them for this recipe. Shorter time? Different heat? Thanks

    • — Christine on February 9, 2024
    • Reply
    • You can use baby carrots with no modifications – hope you enjoy!

      • — Jenn on February 12, 2024
      • Reply
  • Such a simple and perfect side dish to add to our Thanksgiving! I roasted them earlier in the day and then just reheated them for a few minutes in a covered dish in the microwave just before sitting down. Perfect!

    • — Sheri on November 25, 2023
    • Reply
    • Thank you! I will prep that way as well.

      • — Kris Wood on December 23, 2023
      • Reply
  • So simple, sooo much flavor. Whole family loved them. Carrots roast down so make the whole 2 pounds.

    • — Jean on November 23, 2023
    • Reply
  • Hi Jenn,

    My store only carries course kosher salt at the moment. Will that work or does it need to be fine? Thanks!

    • — Andrew on November 19, 2023
    • Reply
    • Sure, kosher salt will work – enjoy!

      • — Jenn on November 20, 2023
      • Reply
  • Jenn- I love this casserole dish- could you please share where it can be purchased? It is the perfect size for vegetable sides, without taking up too much room on the table and easy to pass. Thank You!

    • — Stefanie on November 12, 2023
    • Reply
    • Hi Stefanie, I believe I got it from Sur la Table.

      • — Jenn on November 14, 2023
      • Reply
  • Simple ingredients yet amazing flavor!

    • — Stephanie on October 30, 2023
    • Reply
  • So good I made them again the next night.

    • — Bette S Levin on September 19, 2023
    • Reply
  • Perfectly delicious!

    • — Elaine on June 6, 2023
    • Reply
  • Is it ok to use multicolored carrots in this recipe?

    • — Barbara Gumpert on April 13, 2023
    • Reply
    • Sure!

      • — Jenn on April 13, 2023
      • Reply

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