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

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

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.

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If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

Thyme-Roasted Carrots
Prep time
Cook time
Total time
This is a super easy Thyme-Roasted Carrots recipe that goes well with a lot of different types of meals.
Recipe type: Easy
Serves: 2-4
  • 10-12 whole unpeeled carrots, split lengthwise
  • 2 tbsp. fresh whole thyme leaves (no stems)
  • 2-3 tbsp. olive oil
  • 1 tsp. kosher salt
  • ¼ tsp. ground black pepper
  1. Preheat oven to 400 degrees.
  2. Cover a sheet pan with aluminum foil or parchment paper.
  3. 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.
  4. Toss fresh thyme leaves over carrots.
  5. Roast in oven for 30-35 minutes, until golden and tender.


  1. Danielle norris says

    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!

  2. says

    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.

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