Thyme-Roasted Carrots

Thyme-Roasted Carrots recipe and images by Lacey Baier, a sweet pea chef

I realized I haven’t posted many sides for meals on this blog yet.  I certainly make them — and eat them.  So…why don’t I post about them?  Hmm.

Thyme-Roasted Carrots recipe and images by Lacey Baier, a sweet pea chef
Thyme-Roasted Carrots recipe and images by Lacey Baier, a sweet pea chef
Thyme-Roasted Carrots recipe and images by Lacey Baier, a sweet pea chef
Thyme-Roasted Carrots recipe and images by Lacey Baier, a sweet pea chef

 

Well, here’s my first attempt at posting more sides: Thyme-Roasted Carrots!  This is a super easy side to make that goes well with a lot of different types of meals.  I particularly like thyme-roasted carrots with turkey, chicken, steak and tri tip.  The sweet and salty flavors and soft texture of the carrots complement those meats quite nicely.

Thyme-Roasted Carrots recipe and images by Lacey Baier, a sweet pea chef

For this side, all you need is (1) carrots, (2) fresh thyme, (3) kosher salt and (4) ground black pepper.  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, honey (or both!) or some sprigs of fresh rosemary to the carrots.  Personally, I like them nice and simple.

Thyme-Roasted Carrots recipe and images by Lacey Baier, a sweet pea chef
Thyme-Roasted Carrots recipe and images by Lacey Baier, a sweet pea chef
Thyme-Roasted Carrots recipe and images by Lacey Baier, a sweet pea chef

Try to use carrots that are all roughly the same size and shape.  This will make roasting 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. kosher salt
1/4 tsp. ground black pepper
optional: balsamic vinegar, honey, fresh rosemary sprigs

Directions

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 kosher 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.

 

Enjoy!

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As always, I want to thank you for visiting. I welcome your comments, questions, recipe suggestions and food stories. Here’s to doing what you love!
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About the author: My name is Lacey and I’m so glad you’re here. I am a foodie, a photographer, a chef, and a project manager at a local tech start-up in Austin. But, most importantly, I am the mother of three adorable little kiddos (Jordan, Savannah and Hunter) and am madly in love with and married to my high school sweetheart, Dustin.

12 comments… add one

  1. delicieux September 22, 2010, 5:46 pm

    Beautiful Lacey, as always :) I love roasted carrots and how they get a beautiful sweetness when roasted. In fact make a side dish very similar to this but with the addition of some white wine.

    Reply
    1. lacey - a sweet pea chef September 22, 2010, 9:03 pm

      Aww, you’re so kind! Right, aren’t roasted carrots SO good?? I like the idea of adding some white wine to them. Yum!

      Reply
  2. Pretty. Good. Food. September 22, 2010, 8:46 pm

    Mmmm, sounds like Pioneer Woman’s carrots! They’re so good! They get sweet once they’re roasted, I love this recipe!

    Reply
    1. lacey - a sweet pea chef September 22, 2010, 9:38 pm

      You’re right! Now that you remind me, I do remember seeing a recipe on the Pioneer Woman’s site for oven-roasted carrots that was similar to mine. Roasted carrots are so simple and so yummy! Thanks for stopping by!

      Reply
  3. Kathy Baier September 25, 2010, 4:57 pm

    Hey Lacey! We tried the carrots tonight with your pan-seared salmon recipe. YUMMY!!

    Reply
  4. Matt Kay November 4, 2010, 12:43 pm

    I love the simplicity of roasted carrots. They’re so flexible. This is one of many fantastic flavor combinations. Great photos!

    Matt Kay

    Reply
    1. lacey - a sweet pea chef November 4, 2010, 1:48 pm

      Thanks, Matt! I totally agree with you on the delightful simplicity of roasted carrots. mmm

      Reply
  5. marla April 1, 2012, 9:25 pm

    Hi Lacey! Loving the roasted carrots recipe you have here ~ linking back to this recipe in my next post :)

    Reply
  6. Danielle norris November 3, 2013, 1:02 pm

    I just found your blog, and I’m so excited! These carrots look amazing, and there is even a chance my picky eater toddler may eat them! Thank you!

    Reply

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