Roasted Carrots with Thyme
This post may contain affiliate links. Read my full disclosure policy.
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
How To Make Roasted Carrots with Thyme
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).
Taste and adjust seasoning if necessary. Transfer to a bowl and sprinkle with more fresh thyme, if desired.
You may also like
- Curried Roasted Carrots
- Roasted Green Beans with Garlic, Lemon, Pine Nuts & Parmigiano-Reggiano
- Roasted Brussels Sprouts with Balsamic Vinegar & Honey
- Simple Roasted Asparagus
- Roasted Broccoli with Chipotle Honey Butter
Roasted Carrots with Thyme
These roasted carrots are cooked in a high temperature oven, which brings out their natural sweetness.
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
- Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
- Slice the carrots on the diagonal about 2-in thick. Make sure all pieces are approximately the same size to ensure even cooking.
- 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 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
These were easy and delicious!!
I’m adding this fantastic recipe to my all year-round dishes.
I “cheated” and used the bagged baby carrots from the grocery store.
Thank you so much for helping me feed my friends and family such delicious foods. I appreciate you!!
These are soooooo GOOD!! Normally, my husband and I aren’t really carrot lovers, until NOW!! Thanks Jenn!!
Jenn,
Wondering about serving these with Chicken Marsala seeing as both dishes use thyme.
Plan on serving with French String Beans with shallots, and Parmesan Smashed Potatoes. Or would you steer me in another direction? Thanks!
Cathy, the green beans and smashed potatoes pair perfectly, but if you wanted to go with the carrots, I wouldn’t be concerned at all about thyme showing up in both dishes.
We made this tonight with the Swedish meatballs and they make an excellent pair. The thyme is wonderful, and the roasting really brings out the natural sweetness in the carrots. Thank you.
Wow! I didn’t know I liked thyme so well, especially roasted! I’m definitely adding extra next time. And who knew carrots could be so good?! Mine didn’t quite get that caramelized/char look like like yours so I left in a little longer because that’s the part that always tastes the best! Thanks for another winner!
Let’s be honest, nobody is looking forward to carrots at the Thanksgiving dinner. And also let’s be honest and say that everyone will take a polite portion of carrots in order to add some color to their turkey day plate but may, or may not, eat them.
That was not the case with this simple recipe. It was a hit! I even ate the leftovers the next day and regretted not having more. Next time I will make enough for many days worth of leftovers.
Bravo on this easy but very delicious dish.
Made these carrots today for Thanksgiving. So simple to make & so delicious! My husband said the carrots were the sweetest he’s ever had & he actually detected the subtle taste of the thyme! Thankyou for another great recipe!
Hi Jenn,
Can I double this recipe? Would the cooking time change? Also, if I made this a day in advance for Thanksgiving, would I simply reheat in the microwave or should I make this the day of?
Thanks!
Hi Chad, you can definitely double the recipe and the timing should be the same. And you can get away with making them a day ahead and reheating in the microwave.
Fabulous! My dinner guests loved it! I definitely cooked them longer and raised the heat toward the end but I had planned for that possibility so the timing worked out with the rest of the dinner.
Absolutely amazing!!!!!
In the recipe itself, You mean two inches in length, not thickness. Right?
Yes, they should be 2 inches long – sorry if that’s not clear. Hope you enjoy them!
Made twice already and will be making again today!!! They are sooooo good. The whole family loves it even the ones who are vegan. My favourite way to make carrots now.
Can these be made the day before and heated up just before dinner? how best to reheat/ Planning a Canadian Thanksgiving dinner for 25 – There will be no room in the oven or time otherwise!
Wow, that’s a lot of mouths to feed!! Yes, these can be made ahead and reheated. Before serving, reheat at 350, covered, until hot.
So good and simple!
I didn’t have the 20-25 mins so I sauteed the carrots first in a cast iron skillet in high heat to get that char, along with all of your ingredients then added maple syrup at the end. Gave it a quick stir and put the carrots in the broiler for about 5 minutes. Soooo good with amazing caramelization ! Thank you Jenn for your superb recipes 🙂
Question: I would like to serve the carrots at room temp. Do you think that they will still taste yummy?
Yep definitely!
This is the perfect recipe for roasted carrots! I don’t think I could ever go back to how I used to roast them. Thank you!
I got rave reviews from this recipe this weekend! Threw in some chopped fresh cauliflower and broccoli since I had them available and was feeding a crowd. Really turned out pretty as well as perfectly seasoned and deliciously caramelized! Your hint about keeping consistent sizes was key to its success. Thank you for making me a better and more confident cook! I have a passion for cooking and baking, and your reliable and tasty recipes, and step-by-step descriptions are a game changer!
Outstanding! Great dish for Christmas dinner. The flavor on the carrots were amazing!
Served on Christmas with your Roast Beef Tenderloin recipe. These carrots along with your French String Beans with Shallots were the perfect sides. Thank you for helping me serve my best holiday dinner ever.
Super easy and delicious. I used coloured carrots, so pretty for tonight’s Christmas eve dinner.
I am having 12 people for Christmas Eve dinner and plan to make your beef tenderloin with red wine sauce (2 tenderloins, is that right?) and these roasted carrots with thyme. Can I cook 3 lbs of the carrots at one time? I only have one oven so will be cooking day before and reheating. I have regular oven as well as convection oven. Would you recommend using the convection setting and two sheet pans?
Hi Judy, regarding the tenderloin, I’d actually use one larger one. And for the carrots, if you plan to cook 3 pounds at one time, I would definitely recommend using two sheet pans. If you crowd them too much they will steam instead of roast. It’s fine to use the convection setting; just reduce the temperature by 25°F. Hope that helps and that everyone enjoys!
I’d like to make these a few hours ahead and serve them at room temp, due to lack of oven space. Do you think that would work? Or would they get a bit mushy?
Hi Krista, I do think they will get a bit mushy, but they’ll still taste good.
I roast my carrots all the time, but I prefer them with fresh dill. Otherwise I follow Jenn’s method.
They are delish at room temp. I always roast up more then I need and then feast on them for the next few days( if they last that long). I take them out of the fridge 1-1-1 1/2 hrs before eating. I think I like them better at room temp.
We loved this recipe and have made it several times!
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.
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!
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.
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!
Can you make these in a Pyrex pan?
I have all my cookie sheets in use for tonight’s dinner.
Hi Nadine, I haven’t tried it, but I think it should work. Enjoy!
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.
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.
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!
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!
That is seriously too funny — who knew that carrots could carry more weight than chocolate?! 🙂
This dish has been on our Christmas dinner table for the past three years. Looking forward to enjoying it this year too!
Hi Jen, If I use young whole carrots (the type with the tops still on) should I cook them longer?
Hi Debbie, Yes, they may take a bit longer; just check for tenderness at the recommended time to be sure.
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.
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.
Tried it and they turned out great. Absolutely delicious! I make tons of recipes from your site and love them all! Thank you.
❤️
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.
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
Would I have to change the cooking time with this recipe if I used Zuccini instead?
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.
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!
Hi Jenn, thanks for all your recipes. Can’t wait to try this! Is it 220c fan forced or conventional?
Hi Rosie, All of my recipes are made in a conventional oven. 🙂
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?
Thanks.
Hi Diana, What you’re using is perfectly fine! 🙂
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!
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!!!
I made this also 4 thanksgiving Jen!! We don’t really LIKE carrots….but THESE ARE CRAZY GOOD!!!
Mine didn’t color at all, so I just put the broiler on for a few minutes and that did the trick!
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
Glad you like them, Maria. Yes, they can be made ahead and reheated. Before serving, reheat at 350, covered, until hot. Enjoy!
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.