Roasted Carrots with Fresh Thyme

Roasted Carrots with Fresh Thyme

I used to think roasted carrots needed balsamic vinegar or a little honey or lots of spices, and those are all great options, but sometimes the simplest ingredients make the BEST dishes!

Carrots, cut into even sizes (don't peel for extra vitamins and nutrients)
Toss with fresh thyme and olive oil

Heat oven to 400*
Place on baking sheet and cook for about 25 to 40 minutes, (depending on size and how many you are making) stirring halfway through.

That's it.

Simple. Delicious. Healthy.

We served these carrots alongside a grilled pork loin, (simply seasoned with orange juice and rosemary) but they would also be fantastic with beef, fish, chicken, a la mode...... you get the drift.

Another great thing about carrots is that you can keep them in the refrigerator for about a month. Just wrap them in a paper towel and place them in a bag to avoid condensation from forming. Oh, and don't put them near apples or pears, for some reason that makes them get soft.

I know I keep promising you details about our latest move and our new house, I am working on that post and it is coming soon!!


  1. MMMM! What a great idea. I love carrots, but I've never roasted them. Sounds absolutely deeelicious. Hope you are having a wonderful summer.

    1. Thanks Jenny, we are getting organized in a new house in Mission Hills, can't wait to start doing more cooking.... and blogging again!

  2. Mmm... I love simple roast veggie! I'm usually too lazy to even sprinkle fresh herbs, definitely trying some thyme now, they look delicious!

  3. Yum! These sound great. Love the thyme.


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