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Roasted Carrots and Thyme

What I love about carrots as a side dish is that they have their own flavor but don't try to take over the plate. The sugars in the carrots intensify as they roast, and the fresh herbs bring out the savory in the carrot.  Carrots are usually easy to find, inexpensive, and very colorful.

The reason I like this cut on my roasted carrots is that there is a lot of surfaces to caramelize. I love those little burnt edges as they are intensely sweet and so delicious.

One of my most helpful hints for roasting carrots is to not crowd them on the pan. Carrots like lots of room in the swimming pool.  😋  They roast more evenly and get more caramelization on those deliciously flat sides!

After you finish lusting after these carrots, go and check out the rest of the side dishes. You will not be disappointed.

Yield: 4

Roasted Carrots and Thyme

Roasted Carrots and Thyme

Delicious, naturally sweet roasted carrots are a wonderful side dish for any proteins.
prep time: 10 Mcook time: 20 Mtotal time: 30 M


  • 1 lb carrots, peeled and cut into strips
  • 4 T fresh thyme
  • salt and pepper
  • olive oil


How to cook Roasted Carrots and Thyme

  1. Preheat oven to 425.
  2. Wash carrots, peel and cut into strips.
  3. Toss carrots in olive oil and lay on a cookie sheet that's been covered with a silpat or parchment.
  4. Salt and pepper to your taste.
  5. Roast for 20 minutes, turning once midway through the cooking.
  6. Remove from oven, sprinkle with thyme.
  7. Serve hot.
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Make sure to check out all the awesome Holiday Side Dishes:

Would you like to comment?

  1. I've been trying to make more cooked carrot recipes. This looks yummy

  2. Roasting vegetables is such a great,easy way to bring out their natural sugars and flavors.

  3. I love roasting veggies! Your carrots look nice and caramelized!

  4. Thyme with roasted carrots rock!

  5. We eat carrots as is so never really roasted it. But your pics are tempting me to try this roasted carrots.


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