Roasted Carrots with Thyme

Tested & Perfected Recipes

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

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.

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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


  • 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), plus more for serving


  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.

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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Reviews & Comments

  • We loved this recipe and have made it several times!

    • — Heather on September 9, 2021
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  • I have made this many times and love it. Would this recipe work if I were to keep the carrots whole instead of slicing them? Some restaurants I dine at bring out whole carrots and I would love to mimic that.

    • — Chad on July 16, 2021
    • Reply
    • I think it would, but they will take longer to cook through. Keep an eye on them and once they start to turn bronze on the outside, I’d reduce the oven temperature to 300 until they’re fully cooked. Please LMK how they turn out!

      • — Jenn on July 16, 2021
      • Reply
  • This is my absolute go-to carrot recipe! It is so simple with only a few basic ingredients (check), not fussy (check check) yet so delicious (check check check)! When I get fancy, I use tri-colored carrots from Trader Joe’s for added colors. You will not be disappointed.

    • — Claire on February 2, 2021
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  • I have made these carrots twice in the last week. No only are they beautiful bright orange with a sparkle of green from the Thyme. They are easy to do and look like you put in a ton of effort. The high temperature makes these soft and so sweet. You simply cannot stop eating them. No need for another side dish. You won’t want it once you’ve tasted these.
    Another home run recipe Jenn!

    • — Danyial Merriam on February 1, 2021
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  • I will never make boiled carrots again. These come out so sweet and caramelised. The thyme is a perfect complement to the roasted chicken. I have also made these carrots with your roasted curry recipe and it’s equally as good.

    • — Sheree Schlote on January 28, 2021
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  • Love, love, love this dish! I made with beef ribs and mashed potatoes for our Sunday dinner! Definitely a keeper according to the fam❤️Thank you.

    • — Cynthia Virnau on January 28, 2021
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  • Everyone was right! Absolutely delicious! First of all as I was putting the carrots into the oven my son and husband each grabbed one off the baking sheet and ate it. They loved the flavor so much they kept opening the oven door and eating them throughout the cooking process! I kept telling them to stop and wait! It was hilarious. Once the carrots had caramelized they were even better. When company came I served your beet salad with grilled steak, chicken and these carrots on the side. I was laughing as everyone was raving about the carrots just as the reviews said they would! Compliments flowed throughout this light, easy and delicious meal. Once again five stars! Oh, I forgot to mention I made your onion dip from your cookbook as an appetizer. As usual, winner!

    • — Lisa Cronin on January 17, 2021
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  • Kid Approved!

    Made these on Christmas Day. Our daughter our (5y/o) daughter could have polished them off on her own. They must have really left an impression, too. Last night I made your skillet fried steak w/ rosemary butter and our daughter requested your carrots 🥕 🥕 on the side. Well, the time change has thrown her a bit, so lately by dinner time she has been a bit delirious. We fell into a bit of a power struggle over shower time and knowing she was excited about the carrots, I threatened to not let her have any with her dinner “You’ll just have steak and potatoes for dinner if you can’t listen.” Yes, this felt very counterintuitive, but it worked like a charm! She ran to her bedroom, grabbed her stash of Christmas chocolate. She came to us with her chocolate, apologized and asked if she gave us her chocolate and got in the shower “straight away” if she could also have the carrots! We accepted the deal and everyone was happy! You should add “Broker of Peace in the Northeast” to your resume!

    • — Shannon C on January 2, 2021
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    • That is seriously too funny — who knew that carrots could carry more weight than chocolate?! 🙂

      • — Jenn on January 3, 2021
      • Reply
  • This dish has been on our Christmas dinner table for the past three years. Looking forward to enjoying it this year too!

    • — AngL on December 24, 2020
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  • Hi Jen, If I use young whole carrots (the type with the tops still on) should I cook them longer?

    • — Debbie C on December 22, 2020
    • Reply
    • Hi Debbie, Yes, they may take a bit longer; just check for tenderness at the recommended time to be sure.

      • — Jenn on December 23, 2020
      • Reply
  • These carrots are delicious and reheat well although like some other reviewers, I needed to put them under the broiler for a few minutes to achieve the char effect. Could I add in parsnips as well and cook in the same way? I have always parboiled them before roasting but was wondering if I could skip that step and just add them in with the carrots to save time.

    • — Jane on December 20, 2020
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    • Gald you liked it! Yes, I do think you could add parsnips to this without parboiling them as long as you cut them into a similar size to the carrots.

      • — Jenn on December 21, 2020
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      • Tried it and they turned out great. Absolutely delicious! I make tons of recipes from your site and love them all! Thank you.

        • — Jane on December 26, 2020
        • Reply
        • ❤️

          • — Jenn on December 26, 2020
          • Reply
  • This recipe isn’t simple so much as it is bland. 2 stars because at least the high-heat cooking technique is a useful method, transferrable to other vegetable dishes.

    • — Corrine Trojanaek on December 18, 2020
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  • So good, like eating candy….it brings out the sugar in the carrots. Only problem, I cut the recipe since I was cooking for two and I did not have enough. Even my adult daughter who likes the tried and true gave them her seal of approval. Served with a chicken bulger / rice casserole with mushrooms, red pepper strips and onion soup mix, a simple, colorful and delicious dinner

    • — Carol Winkelman on December 15, 2020
    • Reply
  • Would I have to change the cooking time with this recipe if I used Zuccini instead?

    • — Corrine on December 9, 2020
    • Reply
    • Hi Corrine, I think it’s likely that the timing would be a bit different. I’d look online for a roasted zucchini recipe so you can get an idea of how long they’ll need in the oven.

      • — Jenn on December 9, 2020
      • Reply
  • This was DELICIOUS! Some other recipes I’ve tried before for carrots include butter and sugar, and I’m not against that, by any means, but I love that such a simple and healthy recipe can taste so amazing!! Like another reviewer mentioned, I didn’t have the lovely char after about 25 minutes, so I turned on the broiler, kept a close eye on the carrots and cooked them for a few minutes more til they had that lovely color. They were delicious! My kids even liked them, and I could honestly eat an entire plate full of these carrots!

    • — Amanda on October 19, 2020
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  • Hi Jenn, thanks for all your recipes. Can’t wait to try this! Is it 220c fan forced or conventional?

    • — rosie on August 6, 2020
    • Reply
    • Hi Rosie, All of my recipes are made in a conventional oven. 🙂

      • — Jenn on August 6, 2020
      • Reply
  • Easy and good…but a question. You have “fresh carrots” in the recipe. I’ve been making these with the plastic wrapped one pound organic carrots. Are they not considered “fresh.” Should I be using carrots with the greens still on?

    • — Diana on January 14, 2020
    • Reply
    • Hi Diana, What you’re using is perfectly fine! 🙂

      • — Jenn on January 14, 2020
      • Reply
      • I have made this recipe several times; healthy and delicious! So easy, and so good with the olive oil and thyme. I’ve used dried thyme and will also plan to try it with fresh thyme. My new favorite way to enjoy carrots!

        • — Carol Wolfson on March 10, 2020
        • Reply
  • One pound of baby carrots turned into a great side dish!!! YUM!! this recipe is definitely a keeper! With a second one-pound bag of baby carrots I had made “Contest-Winning Glazed Carrot Coins” from Taste of Home’s site for the pot-luck–serving them side by side in a divided warming dish. Then, bringing the dish home from the pot luck, I combined the two! Wow I will do this again! –Roast them with the Thyme then stir in a bit of the prepared glaze from the other recipe to serve! A great dish takes on another level of flavor!!!

    • — Denise on December 7, 2019
    • Reply
  • I made this also 4 thanksgiving Jen!! We don’t really LIKE carrots….but THESE ARE CRAZY GOOD!!!

    • — Gigi on November 28, 2019
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  • Mine didn’t color at all, so I just put the broiler on for a few minutes and that did the trick!

    • — Hannah on November 24, 2019
    • Reply
  • Ive made it before and they are wonderful. It would help to make them the day before.
    Can I make the carrots the day before and then re-heat before serving? In oven (what temp), or microwave?
    Thanks so much

    • — Maria Roberts on November 24, 2019
    • Reply
    • Glad you like them, Maria. Yes, they can be made ahead and reheated. Before serving, reheat at 350, covered, until hot. Enjoy!

      • — Jenn on November 25, 2019
      • Reply
  • Roasted carrot recipe, thyme flavor didn’t really come thru or add anything in my opinion.

  • We had a guest over for “linner” lunch-dinner. We had Cola Braised Short Ribs, Polenta and your wonderful and easy recipe for Roasted Carrots with Thyme. It was such a hit with our guest that we sent him home with the recipe!
    My family and I have enjoyed several wonderful recipes from you and you haven’t disappointed us yet!

    • It’s a Five Star!

  • Love your recipes.
    thank you very much for posting them.

  • These carrots were unbelievable and a huge hit. I just needed a simple veggie dish since my family’s requested dishes were were to heavy on the carb side so I gave this shot. It will now have a permanent place in my recipe book. I made no changes; made exactly as written and it caused me to write my first on-line recipe review!

    • Glad you enjoyed them, Penny! 🙂

  • Anytime our gang does a potluck dinner or there is a family get-together, everyone begs for me to make these carrots. Over the years, I haven’t changed a thing but I am getting much better at cutting on the bias 🙂 Consistency in your cuts is the key to not having over or under done pieces. Be gentle with the salt as your guests can always add more but can’t remove it. Wonderful simple easy quick recipe!

  • Can these be done on the grill due to lack of oven space?

    • Sure, Scott – that’ll work.

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