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5 Secrets to 20 Minute Dinners!
Tips, tricks, and recipes for dinner in a hurry!
Roasted Carrots With Thyme Recipe
As the leaves change and temperatures drop, it’s the perfect time to embrace the comforting, earthy flavors of autumn. Roasted carrots with thyme is a simple yet elegant side dish that can elevate any meal. The natural sweetness of carrots with the aromatic charm of fresh thyme, makes it a flavorful dish everyone enjoys.
Why This Recipe Works
This recipe is simple and accessible to home cooks of all skill levels. The minimum ingredients and effortless preparation make it a convenient side dish for everyday meals or special occasions.
It’s a healthy recipe to make for all seasons. Carrots are a nutritious vegetable, packed with vitamins, fiber, and antioxidants. Roasting them with a touch of olive oil retains their nutritional value while enhancing their flavor.
It’s also a versatile recipe that serves perfectly with various main dishes to complete a wholesome meal in a short preparation time.
Recipe Ingredients
This flavourful roasted carrots with thyme is easy to prepare and has only six ingredients:
- Carrots
- Olive oil
- Fresh thyme
- Salt
- Ground black pepper
- Unsalted butter
How To Make Roasted Carrots With Thyme
Preparing the best aromatic roasted carrots with thyme is quick and easy.
It starts by cutting the carrots into uniformly thin slices. Then, toss them with olive oil, thyme, salt, and ground black pepper in a large bowl.
Preheat oven to 400°F (210°C). Arrange the carrots on a baking sheet lined with parchment paper. Top with small butter chunks and bake for 15 minutes until fork-tender.
Now, enjoy!
Cooking Tips
To make the best roasted carrots with thyme, please follow my tips below.
- Cut the carrots uniformly so they get cooked evenly at the same time.
- Use fresh thyme to provide the best flavor. You can also use dried thyme, but fresh is preferable for a more vibrant taste.
- To check if the carrots are done, pierce them with a fork or knife. They should be tender but not mushy. The edges should be slightly crispy.
Frequently Asked Questions
Do I need to peel the carrots before roasting them?
You may either peel the carrots or leave the skin on before roasting them. If using baby carrots, we usually roast them without peeling them. If you’re using medium-sized whole carrots, peeling the skin before roasting is recommended. The skin can be a bit tougher, so peel them for a more tender texture.
How can I prevent the carrots from drying out during roasting?
Toss carrots with enough olive oil before roasting in the oven. The oil not only adds flavor to the dish but also locks moisture as the carrots roast.
Also, don’t overcook the carrots. Overcooking can lead to dry carrots. Check for doneness by piercing them with a fork. When they’re tender but not mushy, they’re ready to be removed from the oven.
How Many Calories Per Serving?
This recipe has 163 calories per serving.
Roasted Carrots With Thyme
Ingredients
- 2 pound (1000 grams) carrots (peeled and cut into 1/2" thick slices )
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons thyme leaves (chopped)
- 1/2 teaspoon salt
- 1 pinch ground black pepper
- 1 1/2 tablespoons unsalted butter (cut into small pieces )
Instructions
- Preheat oven to 400°F (210°C).
- Toss carrots, olive oil, and thyme in a large bowl. Season it with salt and ground black pepper.
- Arrange the carrots in a single layer on the baking sheet lined with parchment paper, and dot with butter. Roast for 15 minutes or until the carrots are tender and slightly crisp on the edges.
- Remove them from the oven. Garnish with more freshly chopped thyme and serve immediately.
Video
Notes
- Cut the carrots uniformly so they get cooked evenly at the same time.
- Use fresh thyme to provide the best flavor. You can also use dried thyme, but fresh is preferable for a more vibrant taste.
- To check if the carrots are done, pierce them with a fork or knife. They should be tender but not mushy. The edges should be slightly crispy.
