Roasted Carrots with Thyme
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Roasted carrots with thyme are one of the simplest and yet most delicious side dishes I know. High heat brings out the natural sweetness of these veggies for a simple, healthy side that just may have people asking for seconds. I can happily even eat these as a snack.
When it comes to side dishes, I firmly believe that simple is best. By the time you’ve planned and executed a main dish for dinner, you typically want to keep the sides as straightforward as possible. All the better if they essentially cook themselves. And by those standards, these roasted carrots are a home run.
The ease of this recipe isn’t even the best part. The best part is the taste! The high heat of roasting helps to bring out the natural sweetness of carrots and gives them a delightful texture — fork tender throughout, with small, extra-flavorful blackened spots.
I have been making this basic recipe for a very long time — since the days when I kept track of perfected recipes by writing them down, rather than publishing them on the internet! But the more things change, the more they stay the same. These carrots are every bit as regular in my dinner rotation as they were in that distant past when I wrote things on paper in semi-neat hand-writing.
Ingredient Notes
Vary the Herbs
For a twist, use rosemary or oregano in place of or in addition to the thyme. You won’t go wrong mixing and matching Italian herbs. For the simplest take that is still very delicious, skip the herbs entirely: salt, pepper, and butter will carry the day.
A small squeeze of lemon juice is an optional finishing touch that can nicely complement the woodsy thyme. I would just add this if I already have a lemon cut open for use in a main dish, like lemon thyme chicken.
How To Make Roasted Carrots with Thyme
This is an overview. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
This is the simplest thing, but I’m breaking it down here so that if you don’t already realize how easy this is, you will feel completely empowered to make these yourself.
Preheat the oven to 425°F. You want the oven to be good and hot before adding the carrots, so get it going first thing.
Prep the carrots. Slice off the very bottoms and very tops, peel if desired (I usually do), and chop the carrots into sticks of your desired length.
Most importantly, make the sticks about the same thickness. You don’t need to break out a ruler or anything, but this is important to making sure they all roast evenly, so eyeball it and do your best. It’s OK to chop some parts of the carrot in half, other sections into quarters, and to leave the thinnest parts fully round.
Season. Quickly toss the carrots with salt, pepper, and herbs, then smear a generous pat of softened butter on top, and stir again to coat them evenly. Be sure your butter is well-softened, using the microwave if necessary. There’s not much more frustrating than trying to coat vegetables with a pat of cold butter.
Steam, then roast the carrots. Now spread the carrots out in a single layer on a large sheet pan. I have found the absolute best results from baking in two stages: about 15 minutes tightly covered with foil, so the carrots begin to steam, followed by about 30 minutes uncovered, to truly roast them.
Dig in. Your oven will reward you with beautiful, lightly browned, crinkly carrots. They should be tender and easily pierced with a fork. Serve right away and enjoy!
Recommended Pairings
I most often think of these as a side dish for hearty meals, such as French dips or meatballs marinara. And I’m not exaggerating — I have definitely been known to eat leftover roasted carrots as a snack. However many I make, I always wish I had more!
They also make a lovely addition to your holiday table, from Thanksgiving all the way to Easter, not least because they are so hands-off.
Roasted Carrots with Thyme
Ingredients
- 1 and 1/2 pounds (750 grams) whole carrots see note
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried
- kosher salt and fresh-ground black pepper
- 2 Tablespoons (28 grams) unsalted butter softened
Instructions
- Preheat oven to 425°F and set aside a large rimmed sheet pan.
- Peel carrots and cut into sticks of the desired length and approximately the same thickness, to ensure even cooking. Toss cut carrots in a bowl with thyme, a generous pinch of salt, and a few turns of freshly-ground black pepper.1 and 1/2 pounds (750 grams) whole carrots, 2 teaspoons fresh thyme leaves, kosher salt and fresh-ground black pepper
- Add softened butter, and stir to coat.2 Tablespoons (28 grams) unsalted butter
- Arrange carrots in a single layer on the baking sheet, then cover the whole pan in tightly-wrapped aluminum foil.
- Bake for 15 minutes, then remove the foil and bake another 30-35 minutes, until carrots are fork-tender and have a few dark brown spots. Remove and serve right away.
Notes
- I would use the same amount of butter and seasoning for anywhere from 1-2 pounds of whole carrots, and expect 1 pound to yield a suitable amount for about 4 people as a side dish.
- These are pretty hands-off as it is, but if you’re really pinched for time, you can prepare the carrots through step 3, then store in the fridge, and continue by baking as directed when you’re ready to go.
- Leftovers keep well in the fridge for 3-4 days, and can be easily reheated in the microwave.
Nutrition Estimate
More Simple Side Dishes
If you like this recipe, you may also enjoy my favorite glazed carrots with pistachios, French carrot salad, roasted lemon pepper asparagus, Parmesan herb-crusted red potatoes, or roasted broccolini.
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This post was originally published on March 25, 2018. It has been updated with new photos and more helpful information on prep and roasting.
These are my go to! Love them!
Some of the best things in life are so simple!
These carrots look so delicious! You’re right, simple is always best! Also, I love your recipe card – so cute!
This recipe looks so easy and delicious! Great idea for a side dish. I definitely want to try this great recipe. Thank you for sharing this delicious recipe!
When you’ve spent time and energy on a fancy main dish, simple sides are life saving. I’ve got carrots in the fridge, will have to use this recipe.
I imagine that these carrots will taste amazing with a drizzle of maple syrup!
Girl, I love this. Roasted carrots are one of the best side dishes ever. And like you said, so simple. And affordable. Great share, love the use of herbs.
Thyme and carrots are a match made in heaven. I love a simple side dish like this.