I’m resharing one of my favorite easy sides today. I certainly make these thyme-roasted carrots — and eat them — like all the time since they’re so easy and so yummy. So…why not update the photos and add a lil’ video to show you just how easy they are, right?
For this side, all you need is (1) carrots, (2) fresh thyme, (3) sea salt and (4) ground black pepper. Serious. Told you it was easy!
Roasting carrots brings out their natural sweetness, so not many additional seasonings are needed. If you feel like it, however, you could add a splash of balsamic vinegar, raw honey, or some sprigs of fresh rosemary to the carrots.
Personally, I like them nice and simple.
Try to use carrots that are all roughly the same size and shape. This will make roasting much easier as the carrots will more evenly cook.
Thyme Roasted Carrots
- 10-12 whole unpeeled carrots, split lengthwise
- 2 tbsp. fresh whole thyme leaves (no stems)
- 2-3 tbsp. olive oil
- 1 tsp. sea salt
- ¼ tsp. ground black pepper
- Preheat oven to 400 degrees.
- Cover a sheet pan with aluminum foil or parchment paper.
- Drizzle olive oil over carrots on the sheet pan. Season with salt and ground black pepper. Toss carrots until evenly coated with oil and seasonings. Arrange carrots on sheet pan.
- Toss fresh thyme leaves over carrots.
- Roast in oven for 30-35 minutes, until golden and tender.
This post was originally published on September 22, 2010 and has been updated to include new images and a recipe video.
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