These Oven Roasted Carrots with Thyme make a healthy side dish for weeknight dinners and Thanksgiving alike! Made with only 5 ingredients, these carrots are healthy, wholesome, and easy to make.
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Meet the cheapest, easiest, and tastiest Thanksgiving side dish you'll ever make.
We're using only five ingredients (which INCLUDES oil, salt, and pepper!) and cranking out this recipe for oven roasted carrots with thyme in about 30 minutes. This will leave you with plenty of hands on time for homemade dinner rolls, stuffed shells, lentil "meatloaf", or whatever beautiful creation you're rocking at your vegetarian Thanksgiving!
Ingredients
- Carrots
- Olive oil
- Fresh thyme
- Coarse kosher salt
- Freshly cracked black pepper
How to make oven roasted carrots
- Preheat oven to 400ºF.
- Arrange carrots in a single layer on a rimmed baking sheet or in a 9x13 inch baking dish.
- Drizzle with olive oil and use your hands to rub the oil around to coat the carrots. Sprinkle with thyme, salt, and pepper.
- Roast carrots for 30-35 minutes until fork tender and beginning to brown.
Top tips
Cutting carrots
I like the look and ease of cutting the carrots in half down the middle. If you have exceptionally large carrots, you may want to cut them in half again so they'll all cook at the same rate.
What herbs to use
Thyme is the perfect herb to pair with roasted carrots. I recommend fresh thyme for the best flavor. If using dried thyme, decrease the amount by half. You could also substitute rosemary or Italian seasoning.
How to store oven roasted carrots
Roasted carrots will keep in an airtight container in the refrigerator for up to 4 days.
Tips for customizing:
- If you can't find tricolor carrots you can use all orange
- Slice the carrots into bite size chunks on a diagonal instead of in half before roasting
- Drizzle cooked carrots with honey before serving
- Add 2 tablespoons honey to the carrots before roasting for more of a glazed carrot
- Swap the thyme for chopped fresh rosemary or 1 teaspoon dried Italian seasoning
FAQ
Roast carrots for 30-35 minutes at 400 degrees. This will vary depending on the size of your carrots and how crisp tender you like them. I like them pretty soft all the way through with a little brown caramelization on the edges, so you may want to start checking them at 25 minutes if you prefer them less well done.
Peeling the carrots is totally up to you! I like the crisp look of peeled carrots with the ends trimmed, but you can save time by skipping this step. It won't negatively affect the taste or texture of your carrots to leave them unpeeled and ends in tact.
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Oven Roasted Carrots with Thyme
Ingredients
- 10 carrots, peeled, trimmed, and halved
- 2 tablespoons olive oil
- 2 tablespoons fresh thyme, stems removed
- 1 teaspoon coarse kosher salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Preheat oven to 400ºF.
- Arrange carrots in a single layer on a rimmed baking sheet or in a 9x13 inch baking dish.
- Drizzle with olive oil and use your hands to rub the oil around to coat the carrots. Sprinkle with thyme, salt, and pepper.
- Roast carrots for 30-35 minutes until fork tender and beginning to brown.
bird says
I’ve made this three times so far this fall. It’s always really good. You can also use baby carrots BTW!!