Lemon Thyme Roasted Carrots Recipes

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ROASTED CARROTS WITH LEMON



Roasted Carrots with Lemon image

Roast split carrots with lemon slices and fresh rosemary for a flavorful side dish.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 5

1 1/2 pounds medium carrots (preferably with trimmed tops)
2 tablespoons olive oil
1 lemon, halved and sliced, seeds discarded
3 to 4 sprigs fresh rosemary
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • Halve each carrot lengthwise. Toss on a rimmed baking sheet with the oil, lemon slices, rosemary and a generous pinch of salt and pepper. Roast, stirring occasionally, until tender and lightly browned, 25 to 30 minutes.

LEMON-THYME ROASTED CARROTS



Lemon-Thyme Roasted Carrots image

This seven-ingredient recipe is perfect for a cold wintery night. High heat roasting creates delicious browning and caramelization from the natural sweetness of the carrots. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 2 bunches trimmed carrots and 2 sliced lemons on a rimmed baking sheet with olive oil, a few thyme sprigs and 1 teaspoon chopped thyme leaves; season with salt and pepper. Roast at 425 degrees until the carrots are tender and the lemons are browned, 25 to 30 minutes.

THYME-ROASTED CARROTS



Thyme-Roasted Carrots image

Cutting the carrots lengthwise makes this dish look extra pretty. For a little more elegance and color, garnish with sprigs of fresh thyme or parsley. -Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield about 12 servings (2 carrot halves each).

Number Of Ingredients 5

3 pounds medium carrots, halved lengthwise
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 tablespoons canola oil
1 tablespoon honey
1 teaspoon salt

Steps:

  • Preheat oven to 400°. Divide carrots between 2 greased 15x10x1-in. baking pans. In a small bowl, mix thyme, oil, honey and salt; brush over carrots. Roast 20-25 minutes or until tender.

Nutrition Facts : Calories 73 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 275mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

ROASTED CARROTS WITH THYME



Roasted Carrots with Thyme image

These roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.-Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 5

1 pound medium carrots, peeled and halved lengthwise
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
2 teaspoons canola oil
1 teaspoon honey
1/4 teaspoon salt

Steps:

  • Preheat oven to 400°. Place carrots in a greased 15x10x1-in. baking pan. In a small bowl, mix thyme, oil, honey and salt; brush over carrots. Roast until tender, 20-25 minutes., ,

Nutrition Facts : Calories 73 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

HONEY & THYME ROASTED CARROTS



Honey & Thyme Roasted Carrots image

When youve got the oven on for a roast, why not pop the carrots in too? Roasted they have a wonderfully sweet, dense flavour and smooth velvety texture. Kids will particularly love them.

Provided by mustardcomms

Time 25m

Yield Serves 4

Number Of Ingredients 6

450g/1lb carrots, washed and trimmed
1 tbsp olive oil
1 tbsp runny honey
2 tbsp lemon juice
salt and freshly ground black pepper
a few fresh thyme leaves or pinch of dried

Steps:

  • 1. Preheat the oven to 200C/180C/400F/Gas 6. Cut the carrots into thick batons - try and make them similar sizes and then they will cook evenly. Place in a roasting tin, add the oil, honey and lemon juice and seasoning and toss well to mix.
  • 2. Roast the carrots for 20-25mins, stirring halfway through this time, until the carrots are golden and tender. Scatter over the herbs and serve warm.

LEMON & THYME BABY CARROTS



Lemon & thyme baby carrots image

Make the most of sweet, seasonal carrots by dressing them with herbs, honey and citrus

Provided by James Martin

Categories     Side dish

Time 15m

Number Of Ingredients 5

1kg baby carrot
2 ½ tbsp rapeseed oil
1 ½ tsp clear honey
zest ½ and juice 1 lemon
leaves from 5 thyme sprigs

Steps:

  • Put carrots in a pan of boiling water and simmer for 8-10 mins or until tender. Meanwhile, combine rapeseed oil, honey, lemon juice and zest, and thyme leaves.
  • Drain the carrots and return to the pan. Drizzle over the dressing, season well, toss to coat, then transfer to a serving dish.

Nutrition Facts : Calories 63 calories, Fat 4 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

ROASTED BABY CARROTS WITH THYME



Roasted Baby Carrots With Thyme image

Roasting brings out the natural sweetness of vegetables and this recipe is no exception. The recipe was a grocery store handout and has been adjusted only slightly.

Provided by PaulaG

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb baby carrots
2 teaspoons olive oil
1 teaspoon dried thyme, crushed
1/2 teaspoon salt
1 teaspoon lemon zest, grated
black pepper, freshly ground
1 green onion, finely chopped

Steps:

  • Preheat oven to 450 degrees.
  • In a large bowl, combine the carrots with the oil, thyme and salt; tossing well.
  • Spread the carrots in a single layer on a baking sheet and bake at 450 degrees for 30 minutes or until fork tender and lightly browned, stirring every 10 minutes.
  • Remove from oven and place in serving bowl.
  • Sprinkle with lemon zest, pepper and green onion, toss well and serve immediately.

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