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Roasted Carrots with Thyme

Roasted Carrots with Thyme

Serves 4


2 pounds fresh carrots, peeled
2 tablespoons extra virgin olive oil
½ teaspoon kosher salt, plus more for serving
¼ teaspoon freshly ground pepper, plus more for serving
2 teaspoons fresh thyme, finely chopped (or ½ teaspoon dried)


1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.

2. Slice carrots on the diagonal, about 1 ½” thick. Make sure all pieces are approximately the same size to ensure even cooking.

3. In a bowl, combine carrots, olive oil, salt, pepper and thyme and toss well. Line carrots on a baking sheet and roast, stirring once mid-way through, until nicely caramelized and tender, about 20-25 minutes (cooking time will depend on thickness of carrots).

4. Taste and adjust seasoning if necessary.