Roasted thyme carrots is a simple and tasty side dish that we love to eat in my family.
Roasted Thyme Carrots
- Yield: 4 servings
- Prep Time: 5 min
- Cooking Time: 22 min
- 7 or 8 whole carrots
- 1.5 Tablespoon olive oil
- 1 Tablespoon chopped fresh thyme leaves
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- Cut the carrots into similar sized chunks. I halved the small ones and quartered the larger ones.
- Place the carrots on a baking sheet lined with parchment paper.
- Drizzle olive oil, and sprinkle on garlic, salt, pepper and thyme.
- Toss to combine.
- Bake at 400 degrees until tender, about 22 minutes.
I am always on the lookout for simple and delicious side dishes. And it’s no secret that I am a huge fan of roasted vegetables. The flavor of the sweet carrots alongside the fresh thyme is simply delicious.
The thyme in my garden has been taking over everything lately, so I have been using it up. It is still outrunning me, though! That stuff has moved into every nook and cranny it seems. I have a vague memory of knowing somewhere along the way that thyme is a creeper. I.e., it expands and takes over. It’s a good thing I like it so much. :)
To make this recipe, you’ll need to start with some fresh carrots. I halved the small carrots and quartered the big ones in my bag…just to make them close to a uniform thickness. I placed them on a baking sheet lined with parchment paper.
I don’t peel mine. If the skins bother you, peel yours before you chop them.
Then I added some olive oil, granulated garlic, salt, pepper and thyme. I tossed it all up to combine right there on the sheet pan.
I used tongs here to keep my hands clean for the camera, but normally I just use my hands.
Then I bake it at 400 for about 22 minutes. They turned out just perfect.
Nutrition information is approximate and is calculated using a recipe nutrition label generator.
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