Best 9 Roasted Baby Carrots With Thyme Recipes

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Roasted baby carrots with thyme is a simple yet flavorful side dish that is perfect for any occasion. This dish combines the natural sweetness of carrots with the earthy flavor of fresh thyme, creating a vibrant and delicious dish. With just a few simple ingredients, you can create a side dish that will impress your guests and complement any main course. Roasted baby carrots with thyme is a great way to add a pop of color and flavor to any meal.

Here are our top 9 tried and tested recipes!

ROASTED CARROTS WITH THYME



Roasted Carrots with Thyme image

These roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.-Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 5

1 pound medium carrots, peeled and halved lengthwise
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
2 teaspoons canola oil
1 teaspoon honey
1/4 teaspoon salt

Steps:

  • Preheat oven to 400°. Place carrots in a greased 15x10x1-in. baking pan. In a small bowl, mix thyme, oil, honey and salt; brush over carrots. Roast until tender, 20-25 minutes., ,

Nutrition Facts : Calories 73 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

ROASTED CARROTS WITH THYME



Roasted Carrots with Thyme image

These roasted carrots are cooked in a high temperature oven, which brings out their natural sweetness.

Provided by Jennifer Segal

Categories     Vegetables & Sides

Time 30m

Yield 4

Number Of Ingredients 5

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

Steps:

  • 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 Facts :

ROASTED BABY CARROTS WITH THYME



Roasted Baby Carrots With Thyme image

Roasting brings out the natural sweetness of vegetables and this recipe is no exception. The recipe was a grocery store handout and has been adjusted only slightly.

Provided by PaulaG

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb baby carrots
2 teaspoons olive oil
1 teaspoon dried thyme, crushed
1/2 teaspoon salt
1 teaspoon lemon zest, grated
black pepper, freshly ground
1 green onion, finely chopped

Steps:

  • Preheat oven to 450 degrees.
  • In a large bowl, combine the carrots with the oil, thyme and salt; tossing well.
  • Spread the carrots in a single layer on a baking sheet and bake at 450 degrees for 30 minutes or until fork tender and lightly browned, stirring every 10 minutes.
  • Remove from oven and place in serving bowl.
  • Sprinkle with lemon zest, pepper and green onion, toss well and serve immediately.

THYME-ROASTED CARROTS



Thyme-Roasted Carrots image

Cutting the carrots lengthwise makes this dish look extra pretty. For a little more elegance and color, garnish with sprigs of fresh thyme or parsley. -Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield about 12 servings (2 carrot halves each).

Number Of Ingredients 5

3 pounds medium carrots, halved lengthwise
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 tablespoons canola oil
1 tablespoon honey
1 teaspoon salt

Steps:

  • Preheat oven to 400°. Divide carrots between 2 greased 15x10x1-in. baking pans. In a small bowl, mix thyme, oil, honey and salt; brush over carrots. Roast 20-25 minutes or until tender.

Nutrition Facts : Calories 73 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 275mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

ROASTED BABY CARROTS



Roasted Baby Carrots image

Looking for an easy side dish recipe? Then try these baby carrots which are baked with herbs in just 45 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 6

Number Of Ingredients 5

4 teaspoons vegetable oil
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1 bag (16 ounces) plus 1 bag (8 ounces) baby-cut carrots (9 cups)

Steps:

  • Heat oven to 425°F. Spray rectangular pan, 13x9x2 inches, with cooking spray.
  • Mix all ingredients except carrots in large bowl. Add both bags of carrots; toss to coat. Spread carrots in pan.
  • Bake uncovered 35 to 40 minutes, stirring occasionally, until carrots are tender.

Nutrition Facts : Calories 100, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 6 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 8 g, TransFat 0 g

LEMON & THYME BABY CARROTS



Lemon & thyme baby carrots image

Make the most of sweet, seasonal carrots by dressing them with herbs, honey and citrus

Provided by James Martin

Categories     Side dish

Time 15m

Number Of Ingredients 5

1kg baby carrot
2 ½ tbsp rapeseed oil
1 ½ tsp clear honey
zest ½ and juice 1 lemon
leaves from 5 thyme sprigs

Steps:

  • Put carrots in a pan of boiling water and simmer for 8-10 mins or until tender. Meanwhile, combine rapeseed oil, honey, lemon juice and zest, and thyme leaves.
  • Drain the carrots and return to the pan. Drizzle over the dressing, season well, toss to coat, then transfer to a serving dish.

Nutrition Facts : Calories 63 calories, Fat 4 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

ROASTED CARROTS



Roasted Carrots image

This dish is inspired by a roasted carrot antipasto I recently sampled at Oliveto Cafe in Oakland, Calif. The roasted carrots were tossed with lots of parsley and thyme, and I loved the way those bitter herbs offset the sweetness of the carrots.

Provided by Martha Rose Shulman

Categories     easy, side dish

Time 1h

Yield Serves six

Number Of Ingredients 7

2 pounds carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths
3 tablespoons extra virgin olive oil
Salt
freshly ground pepper
1 teaspoon fresh thyme leaves, chopped
1/2 teaspoon oregano
3 tablespoons finely chopped flat-leaf parsley

Steps:

  • Preheat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
  • Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 373 milligrams, Sugar 7 grams

ROASTED CARROTS AND CAULIFLOWER WITH THYME



Roasted Carrots and Cauliflower with Thyme image

My whole family loves this dish, even cold! This goes very well with all roasted meats.

Provided by carina

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 45m

Yield 6

Number Of Ingredients 8

1 pound carrots, peeled and sliced
1 head cauliflower, trimmed and cut into bite-size florets
3 tablespoons olive oil
2 tablespoons chopped fresh thyme
1 tablespoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper
1 cup grated Parmesan cheese, or more to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Combine carrots, cauliflower, olive oil, thyme, garlic, salt, and pepper in a roasting pan; cover with aluminum foil.
  • Bake in the preheated oven for 20 minutes. Remove foil, stir vegetables, and continue cooking until vegetables are tender, about 15 minutes more. Toss vegetables with Parmesan cheese.

Nutrition Facts : Calories 175.5 calories, Carbohydrate 13.6 g, Cholesterol 11.7 mg, Fat 10.9 g, Fiber 4.7 g, Protein 7.9 g, SaturatedFat 3.3 g, Sodium 672.9 mg, Sugar 6 g

GLAZED BABY CARROTS WITH THYME



Glazed Baby Carrots With Thyme image

This is adapted from one of Canadian LIving's Best Recipes Ever. It is a lot faster to make than some of the slow cooked glazed carrot recipes. We had these for dinner one night with rice, peas and sweet & sour ribs. They would be great to serve dinner guests. They will think you spent ages working on the dish, when in reality you only need to stir them several times near the end of cooking. If you have children who will look at the carrots & say "What are those funny leaves in there? I AM NOT EATING THAT" just leave the thyme out. You could use dried thyme leaves or ground thyme if you want to, just reduce the amount to about 1/2 tsp ground, or 3/4 - 1 tsp dried leaves. I think this would be great with some lemon thyme in the summer. If you use fresh thyme, garnish your serving dish with a whole sprig of thyme. I hope you enjoy them.

Provided by Demelza

Categories     Vegetable

Time 16m

Yield 4 , 4-6 serving(s)

Number Of Ingredients 6

1 lb baby carrots
1 1/2 tablespoons butter
2 teaspoons sugar
1/2 teaspoon salt
3/4 cup water
2 teaspoons fresh thyme leaves (optional)

Steps:

  • Rinse carrots & combine everything but thyme in a stainless steel or nonstick frying pan.
  • Bring to a boil, cover & reduce heat to medium.
  • Cook about 10 minutes, water should be evaporated & carrots tender.
  • Stir carrots seveeral times for about 5 - 10 minutes (5 for glazed, 10 for lightly browned) I left the lid on between stirring.
  • Remove from heat, stir in thyme & serve.

Tips:

  • Choose the right carrots: Select small, tender baby carrots with smooth skin and no blemishes. Avoid large carrots, as they tend to be woody and less flavorful.
  • Wash the carrots thoroughly: Scrub the carrots gently with a vegetable brush to remove any dirt or debris. Rinse them well under cold water.
  • Trim the carrots: Trim the ends of the carrots, leaving about 1/2 inch of the stem intact. This will help them roast evenly.
  • Toss the carrots with olive oil and seasonings: In a large bowl, combine the carrots, olive oil, salt, pepper, thyme, and garlic powder. Toss to coat evenly.
  • Roast the carrots: Spread the carrots in a single layer on a parchment paper-lined baking sheet. Roast in a preheated oven at 425°F (220°C) for 20-25 minutes, or until tender and slightly caramelized.
  • Garnish and serve: Sprinkle the roasted carrots with fresh thyme leaves and serve immediately. You can also drizzle them with a balsamic reduction or honey glaze for extra flavor.

Conclusion:

Roasted baby carrots with thyme are a delicious and versatile side dish that can be enjoyed on any occasion. They are easy to make and require only a few simple ingredients. With their slightly sweet and earthy flavor, roasted baby carrots are a great way to add color and nutrition to your meals. So next time you're looking for a healthy and tasty side dish, give this recipe a try!

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