Roasted Carrots with Thyme

Tested & Perfected Recipes

roasted carrots

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.

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

  • Delicious and simple. Fall yum. I had loads of fresh thyme from my Summer planter box so, I used extra thyme. I also added a little adventure by drizzling a whisked combo of 1 teaspoon smoked paprika and 1 tablespoon maple syrup over the carrots prior to roasting.

    • — Nina BaxWa on October 5, 2018
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  • Made as directed. So easy and delicious.

    • — Ria on March 14, 2018
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  • These carrots are simple to prepare and delicious!

    • — Beth on March 8, 2018
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  • I love this recipe. It is simple and the grandchildren love it. I serve it with any type of meat dish. I do drizzle a little bit of honey on top before serving.

    • — Pat Dyckes on March 1, 2018
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  • I am baking 3 three lb corned beefs. should I bake for the same time it takes for one to bake, or should I triple the time? Thank you

    • — Olivia on February 23, 2018
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    • Hi Oliva, if they are three separate pieces of meat, they should cook for around the same time that it would take one to cook. Hope that helps!

      • — Jenn on February 24, 2018
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  • I made this as my side for our family Thanksgiving pitch in this year and it was delicious! My brother commented, “Now this is how carrots are supposed to taste!” What a wonderful, healthy dish. So inexpensive and easy to prepare.

    • — Sheila on December 12, 2017
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  • I’ve made these a few times now and they are great. They are flavorful and so easy to throw together. I made them the night before Thanksgiving and then reheated in the oven the day of and they turned out well.

    • — Kaylie on November 28, 2017
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  • Great! I’ve made this twice and used fresh thyme. The first time came out better because I used regular carrots and peeled them…the second time I used baby carrots (cheated a bit because I wanted them pre-pealed) – it still came out okay, but not quite as nice as before. Still love the recipe though and got lots of compliments on it!

    • — Nadine on October 4, 2017
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  • I made these for Easter. Got rave reviews with lots of recipe requests! As per another review, I made them the night before and microwaved before serving.

    • — Loretta on April 25, 2017
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  • Hi Jenn, My husband said these are quite possibly the best carrots he had ever eaten. Thanks, Elizabeth

    • — Elizabeth on April 8, 2017
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  • Delicious and easy. I’ll be making these again!

    • — Melanie on January 8, 2017
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  • Question:
    I am planning to prepare the beef tenderloin, scalloped potatoes and roasted carrots with thyme for Christmas Eve dinner. I have one oven and would appreciate your guidance on how to prepare each with the oven temp and timing involved. I plan to have light hor d’oeuvres before the meal and cannot wrap my head around having all prepared, cooked (at different temps), and served hot and not taste stale or overcooked.
    Tenderloin: 400 degrees=1 hr 20 min; Potatoes: 350 degrees=1 hr.;
    Carrots: 425 degrees=20-25 min. Please advise.
    Thank you.
    Lana

    • — Lana on December 22, 2016
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    • Hi Lana, I’d cook the carrots ahead of time, then reheat them in the microwave. The beef and potatoes can cook together at 350°F. The beef will take a tad longer at that temp. You could also reheat the carrots in the 350 oven if you have room. Hope that helps!

      • — Jenn on December 22, 2016
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    • Hi! Sounds like an amazing combo! I am brand new to these recipes and am HOOKED! Do you still have the beef tenderloin recipe??

      • — Scott B on June 9, 2017
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  • One of my favorite ways to make carrots. Heavenly and healthy!

    • — Elizabeth Kiland on December 15, 2016
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  • HI, would love to do your beef tenderloin for a small group at New Years. Question, with one oven, how can I coordinate the beef and au gratin with different cooking temperatures? Thanks, lorri. Ps did the chicken marbella, big hit !

    • — Lorri on December 15, 2016
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    • Hi Lorri, you can cook both the beef and the potatoes at 350. The beef will take a little longer than if cooked at 400, but it will work just fine. Enjoy!

      • — Jenn on December 16, 2016
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  • can you cook this at 400 with the tenderloin?

    • — Debbie on December 15, 2016
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    • Yes, Debbie – that will work!

      • — Jenn on December 15, 2016
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  • Even my kids who will not touch a cooked veggie love these! So easy to make and look beautiful on the plate!

    • — Pilar Keyes on December 4, 2016
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  • I made this for Thanksgiving– it was GREAT! I actually made it the day before, then then drizzled a little butter over it and popped it into the oven to re-heat after the turkey came out of the oven. I will make this again for sure!

    • — Fergy on November 24, 2016
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  • Fantastic. My whole family loved it. My daughter hardly even wiped off the thyme.

    • — Julia on January 20, 2016
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  • If I want to make these ahead…should I bake through then refrigerate? any tips?

    • — Jessica on November 24, 2015
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    • Hi Jessica, Yes, after roasting them, just cover and refrigerate. Before serving, reheat at 350, covered, until hot. Enjoy!

      • — Jenn on November 24, 2015
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  • Re: Roasted Carrots with Thyme: Correction; I pan fried for 10 minutes before baking (half the time). I added fresh Rosemary vs. Thyme and prepared this dish the day before Thanksgiving with outstanding results!

    • — Barb on October 13, 2015
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  • Best ever this past Thanksgiving.
    My twist: Added 1.5 lb more carrots, pan friend vs baked, added a pinch of brown sugar and a splash of grand marnier to the existing recipe. Amazing candied carrots to rave reviews!

    • — Barb on October 13, 2015
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  • These are a family favorite–my son has the recipe memorized and they work well at all meals in all seasons! We prefer them on the crunchy side! A keeper, for sure!

    • — jane on May 7, 2015
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  • For your roasted carrots with thyme, can you use ground thyme?

    • — Squirrelgood on April 22, 2015
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    • Yes, just cut the amount in half.

      • — Jenn on April 23, 2015
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  • Just made this for dinner tonight and it was a huge hit!!!! My two year old even loved them! Definitely making this again. THANK YOU!

    • — Lisa on March 26, 2015
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  • Do you test with a fork to determine whether it is done?

    • — Kelly on January 6, 2015
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    • Hi Kelly, Yes, that works but I usually just taste one 🙂

      • — Jenn on January 6, 2015
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  • I have two bags of baby carrots I need to use. How does substituting baby carrots affect cooking time?

    • — Marsha on December 20, 2014
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    • Hi Marsha, Should be about the same; maybe reduce by 5 min. but you’ll have to check and see.

      • — Jenn on December 21, 2014
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  • Can this recipe be made a day in advance? If so, how do you suggest storing and reheating?

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

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

    • — Paul on November 23, 2014
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    • 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
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  • 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
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  • 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
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    • Hi Dominique, Yes, that is correct. Enjoy!

      • — Jenn on April 12, 2014
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  • 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
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  • 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
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  • 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
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  • Great short cut — Buy the bag of waffle cut carrots. Pretty, and skips step 2.

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

    • — Terri on November 6, 2013
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  • 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
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  • 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
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  • I love roasted carrots and the addition of thyme sounds delicious.

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

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

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

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

    • — Kim on November 24, 2011
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  • 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.

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

    • — Deborah Greene on October 21, 2009
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  • 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!

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

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