Best 13 Thyme Roasted Carrots Recipes

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If you're looking for a flavorful and healthy side dish that's perfect for any occasion, look no further than thyme roasted carrots. With their slightly sweet and earthy flavor, carrots are a versatile vegetable that can be prepared in a variety of ways. Roasting brings out their natural sweetness and caramelizes them slightly, creating a delicious and tender side dish that everyone will love. Additionally, thyme is a herb that pairs perfectly with carrots, adding a subtle peppery and aromatic flavor that enhances the overall taste. Whether you're hosting a special dinner party or simply looking for a quick and easy weeknight meal, thyme roasted carrots are sure to be a hit.

Here are our top 13 tried and tested recipes!

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

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

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

LEMON-THYME ROASTED CARROTS



Lemon-Thyme Roasted Carrots image

This seven-ingredient recipe is perfect for a cold wintery night. High heat roasting creates delicious browning and caramelization from the natural sweetness of the carrots. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 2 bunches trimmed carrots and 2 sliced lemons on a rimmed baking sheet with olive oil, a few thyme sprigs and 1 teaspoon chopped thyme leaves; season with salt and pepper. Roast at 425 degrees until the carrots are tender and the lemons are browned, 25 to 30 minutes.

ROASTED CARROTS AND PARSNIPS WITH THYME



Roasted Carrots and Parsnips with Thyme image

Provided by Danny Boome

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

1 pound carrots
1 pound parsnips
3 tablespoons extra-virgin olive oil
2 tablespoons honey
Coarse salt and freshly ground black pepper
6 sprigs fresh thyme

Steps:

  • Preheat the oven to 350 degrees F.
  • Peel the carrots and parsnips and cut them in half lengthwise, larger ones can be quartered. Place them on a large rimmed baking sheet.
  • Drizzle the carrots and parsnips with the olive oil and honey. Season with salt and pepper and toss to coat. Scatter the thyme sprigs on top. Place them in the preheated oven.
  • After 10 minutes, give the veggies a toss and put back in the oven for another 10 minutes until the vegetables are soft and slightly caramelized. Serve warm.

ROASTED CARROTS WITH FRESH THYME



Roasted Carrots with Fresh Thyme image

A sprinkle of thyme and drizzle of honey make this simple side dish from chef Emeril Lagasse's "Emeril 20-40-60" cookbook a standout at the Thanksgiving table.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 7

2 tablespoons olive oil
1 1/2 pounds carrots, cut on the bias into 1 1/2-inch-long pieces
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
4 sprigs fresh thyme
2 tablespoons unsalted butter
1 tablespoon honey

Steps:

  • Preheat oven to 450 degrees.
  • Heat olive oil in a medium ovenproof skillet over high heat. Add carrots, salt, and pepper; cook, turning, 2 minutes per side. Add thyme sprigs and butter; drizzle with honey.
  • Transfer skillet to oven and roast until carrots are golden and crisp-tender, 6 to 8 minutes. Serve immediately.

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.

ROASTED CARROTS AND PARSNIPS WITH THYME



Roasted Carrots and Parsnips with Thyme image

These root vegetables come out of the oven tender and sweet.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Yield Serves 4

Number Of Ingredients 5

2 pound carrots, peeled and halved lengthwise
1 1/2 pounds parsnips, peeled and halved lengthwise (quartered if large)
2 tablespoons olive oil
Coarse salt and freshly ground pepper
1 tablespoon chopped fresh thyme

Steps:

  • Preheat oven to 475 degrees. Arrange vegetables in a single layer on a rimmed baking sheet. Drizzle oil over vegetables, and lightly toss to coat evenly. Season with salt and pepper, and sprinkle with thyme.
  • Roast vegetables, turning occasionally, until they start to brown and are tender, about 30 minutes. Remove from oven; transfer vegetables to a serving platter, and serve immediately.

ROASTED DUTCH CARROTS WITH HONEY AND THYME



Roasted Dutch Carrots With Honey and Thyme image

A Karen Martini recipe from her cookbook "cooking at home'. She suggests that 1 bunch carrots can be substituted by 1 turnip and 2 parsnips, peeled and cut into quarters. A nice vege side for any roast. You could use larger carrots and cut them into halves or quarters instead of baby carrots if wished....though the baby carrots give a lovely presentation

Provided by Jubes

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

600 g baby carrots, scrubbed and trimmed (2 bunches Dutch or baby carrots)
4 teaspoons olive oil
4 sprigs thyme, large sprigs, leaves only
3 tablespoons honey (12 teaspoons)
60 g unsalted butter

Steps:

  • .Preheat oven to 190°C.
  • Place the carrost in a baking dish. Add the olive oil and toss to coat.
  • Sprinkle over the thyme leaves and bake for 35 minutes. Turn the carrots occasionally whilst baking. Based on Tisme's review -- be sure to check carrots from 25 minutes cooking time.
  • Remove the carrots from the oven, Add the honey and the butter. Toss the carrots to coat.
  • Return carrots to the oven and bake a further 3 - 5 minutes, or until the carrots are cooked.

MAPLE-THYME ROASTED CARROTS



Maple-Thyme Roasted Carrots image

To ensure evenly roasted vegetables, preheat your pan before placing the ingredients on it.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 5

2 tablespoons olive oil
2 tablespoons maple syrup
3 sprigs fresh thyme, leaves removed from stems
1/2 teaspoon salt
1 pound carrots, peeled and cut in oblique shape

Steps:

  • Preheat oven to 400 degrees. Mix olive oil, maple syrup, thyme, and salt together in a small bowl, then toss the carrots in the mixture. Place carrots on a small baking sheet and roast in oven for 20 minutes.

THYME-ROASTED CARROTS



Thyme-Roasted Carrots image

Categories     Side     Roast     Vegetarian     Quick & Easy     Carrot     Thyme     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 4

2 pounds medium carrots, peeled, cut on deep diagonal into 1/2-inch-thick slices
1 1/2 tablespoons olive oil
1 1/2 teaspoons fresh thyme leaves
1 1/2 tablespoons butter

Steps:

  • Preheat oven to 400°F. Toss carrots, oil, and thyme in large bowl. Sprinkle generously with salt and pepper. Spread carrots in single layer on large rimmed baking sheet; dot with butter. Roast until carrots are tender and brown, stirring occasionally, about 40 minutes.

BUTTER-MAPLE ROASTED CARROTS WITH GARDEN THYME



Butter-Maple Roasted Carrots With Garden Thyme image

I have not made this recipe yet, but my sister told me these were the best carrots she's ever had, so I figured they were well worth a try...from the October 2007 Yoga Journal.

Provided by cookCol

Categories     Vegetable

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 10

3 tablespoons butter
1/4 cup water
2 teaspoons salt
2 teaspoons pepper
1 garlic clove, minced
1/4 teaspoon cayenne pepper
1/2 cup brown sugar
1/4 cup maple syrup
2 sprigs fresh thyme
2 lbs baby carrots

Steps:

  • Heat butter, water, salt, pepper, garlic, cayenne, brown sugar and maple syrup together in a small pan.
  • Place carrots and thyme in a greased baking dish.
  • Evenly coat carrots with the maple mixture.
  • Cover with foil and bake at 350 for 1 hour 15 minute.
  • Remove foil and bake for another 25 minutes, until slightly browned and carmelized.

THYME ROASTED CARROTS



Thyme Roasted Carrots image

Roasting carrots brings out their natural sweetness. I naturally cut the olive oil and butter down (for my own preference), but you may want to increase to 1-1/2 T

Provided by Abby Girl

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 4

2 lbs carrots, cut on diagonal into 1/2-inch thick slices
1 tablespoon olive oil
1 1/2 tablespoons fresh thyme leaves
1 tablespoon butter

Steps:

  • Preheat oven to 400.
  • Toss carrots, oil and thyme in large bowl. Sprinkle with salt and pepper.
  • Spread carrots in single layer on large baking sheet; dot with butter. Roast until carrots are tender and brown, stirring occasionally, about 40 minutes.
  • Options: You could use baby carrots, just watch cooking time.

Nutrition Facts : Calories 99.5, Fat 4.5, SaturatedFat 1.6, Cholesterol 5.1, Sodium 121.4, Carbohydrate 14.7, Fiber 4.3, Sugar 7.2, Protein 1.5

Tips:

  • Select the right carrots: Choose fresh, unblemished carrots that are about the same size so they cook evenly.
  • Wash and peel the carrots: Scrub the carrots thoroughly to remove any dirt or debris, then peel them with a vegetable peeler.
  • Cut the carrots into uniform pieces: Cut the carrots into 2-3 inch pieces so they cook evenly.
  • Toss the carrots with olive oil, thyme, and salt: Drizzle the carrots with olive oil and toss them to coat. Sprinkle with thyme and salt, and toss again.
  • Roast the carrots in a hot oven: Preheat the oven to 425°F (220°C) and roast the carrots for 20-25 minutes, or until they are tender and slightly caramelized.
  • Serve immediately: Roasted carrots are best served immediately, while they are still warm. You can garnish them with fresh thyme or parsley if desired.

Conclusion:

Thyme roasted carrots are a simple but delicious side dish that can be enjoyed with a variety of meals. They are easy to make and can be roasted in the oven in just 20-25 minutes. The thyme and olive oil give the carrots a wonderful flavor, and they are a healthy and nutritious way to get your daily dose of vegetables. So next time you're looking for a quick and easy side dish, give thyme roasted carrots a try!

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