Thyme Roasted Carrots Recipes

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ROASTED CARROTS WITH THYME



Roasted Carrots with Thyme image

These roasted carrots are cooked in a high temperature oven, which brings out their natural sweetness.

Provided by Jennifer Segal

Categories     Vegetables & Sides

Time 30m

Yield 4

Number Of Ingredients 5

2 pounds fresh carrots, peeled
2 tablespoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 teaspoons fresh chopped thyme (or ½ teaspoon dried), plus more for serving

Steps:

  • Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
  • Slice the carrots on the diagonal about 2-in thick. Make sure all pieces are approximately the same size to ensure even cooking.
  • Directly on the prepared baking sheet, toss together the carrots, olive oil, salt, pepper and thyme. Roast, stirring once mid-way through, until nicely caramelized and tender, 20 to 25 minutes (cooking time will depend on thickness of carrots). Taste and adjust seasoning if necessary. Transfer to a bowl and sprinkle with more fresh thyme, if desired.

Nutrition Facts :

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

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

THYME ROASTED CARROTS



Thyme Roasted Carrots image

Roasting carrots brings out their natural sweetness. I naturally cut the olive oil and butter down (for my own preference), but you may want to increase to 1-1/2 T

Provided by Abby Girl

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 4

2 lbs carrots, cut on diagonal into 1/2-inch thick slices
1 tablespoon olive oil
1 1/2 tablespoons fresh thyme leaves
1 tablespoon butter

Steps:

  • Preheat oven to 400.
  • Toss carrots, oil and thyme in large bowl. Sprinkle with salt and pepper.
  • Spread carrots in single layer on large baking sheet; dot with butter. Roast until carrots are tender and brown, stirring occasionally, about 40 minutes.
  • Options: You could use baby carrots, just watch cooking time.

Nutrition Facts : Calories 99.5, Fat 4.5, SaturatedFat 1.6, Cholesterol 5.1, Sodium 121.4, Carbohydrate 14.7, Fiber 4.3, Sugar 7.2, Protein 1.5

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.

ROASTED CARROTS AND PARSNIPS WITH THYME



Roasted Carrots and Parsnips with Thyme image

Provided by Danny Boome

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

1 pound carrots
1 pound parsnips
3 tablespoons extra-virgin olive oil
2 tablespoons honey
Coarse salt and freshly ground black pepper
6 sprigs fresh thyme

Steps:

  • Preheat the oven to 350 degrees F.
  • Peel the carrots and parsnips and cut them in half lengthwise, larger ones can be quartered. Place them on a large rimmed baking sheet.
  • Drizzle the carrots and parsnips with the olive oil and honey. Season with salt and pepper and toss to coat. Scatter the thyme sprigs on top. Place them in the preheated oven.
  • After 10 minutes, give the veggies a toss and put back in the oven for another 10 minutes until the vegetables are soft and slightly caramelized. Serve warm.

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.

ROASTED CARROTS WITH FRESH THYME



Roasted Carrots with Fresh Thyme image

A sprinkle of thyme and drizzle of honey make this simple side dish from chef Emeril Lagasse's "Emeril 20-40-60" cookbook a standout at the Thanksgiving table.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 7

2 tablespoons olive oil
1 1/2 pounds carrots, cut on the bias into 1 1/2-inch-long pieces
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
4 sprigs fresh thyme
2 tablespoons unsalted butter
1 tablespoon honey

Steps:

  • Preheat oven to 450 degrees.
  • Heat olive oil in a medium ovenproof skillet over high heat. Add carrots, salt, and pepper; cook, turning, 2 minutes per side. Add thyme sprigs and butter; drizzle with honey.
  • Transfer skillet to oven and roast until carrots are golden and crisp-tender, 6 to 8 minutes. Serve immediately.

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.

CARROTS WITH THYME



Carrots with Thyme image

These flavorful carrots go well with roasted chicken, pork, or fish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

1 1/2 pounds carrots, cut into 1/2-inch slices
1 tablespoon butter
4 sprigs thyme
1/2 cup water
Coarse salt and ground pepper

Steps:

  • In a large skillet, combine carrots, butter, thyme, water; season with coarse salt and ground pepper. Bring to a boil over high and cook, stirring occasionally, until liquid is absorbed and carrots are tender, 7 to 9 minutes.

Nutrition Facts : Calories 95 g, Fat 3 g, Fiber 3 g, Protein 2 g

THYME-ROASTED CARROTS



Thyme-Roasted Carrots image

Categories     Side     Roast     Vegetarian     Quick & Easy     Carrot     Thyme     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 4

2 pounds medium carrots, peeled, cut on deep diagonal into 1/2-inch-thick slices
1 1/2 tablespoons olive oil
1 1/2 teaspoons fresh thyme leaves
1 1/2 tablespoons butter

Steps:

  • Preheat oven to 400°F. Toss carrots, oil, and thyme in large bowl. Sprinkle generously with salt and pepper. Spread carrots in single layer on large rimmed baking sheet; dot with butter. Roast until carrots are tender and brown, stirring occasionally, about 40 minutes.

ROASTED CARROTS AND CAULIFLOWER WITH THYME



Roasted Carrots and Cauliflower with Thyme image

My whole family loves this dish, even cold! This goes very well with all roasted meats.

Provided by carina

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 45m

Yield 6

Number Of Ingredients 8

1 pound carrots, peeled and sliced
1 head cauliflower, trimmed and cut into bite-size florets
3 tablespoons olive oil
2 tablespoons chopped fresh thyme
1 tablespoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper
1 cup grated Parmesan cheese, or more to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Combine carrots, cauliflower, olive oil, thyme, garlic, salt, and pepper in a roasting pan; cover with aluminum foil.
  • Bake in the preheated oven for 20 minutes. Remove foil, stir vegetables, and continue cooking until vegetables are tender, about 15 minutes more. Toss vegetables with Parmesan cheese.

Nutrition Facts : Calories 175.5 calories, Carbohydrate 13.6 g, Cholesterol 11.7 mg, Fat 10.9 g, Fiber 4.7 g, Protein 7.9 g, SaturatedFat 3.3 g, Sodium 672.9 mg, Sugar 6 g

ROASTED CARROTS



Roasted Carrots image

This dish is inspired by a roasted carrot antipasto I recently sampled at Oliveto Cafe in Oakland, Calif. The roasted carrots were tossed with lots of parsley and thyme, and I loved the way those bitter herbs offset the sweetness of the carrots.

Provided by Martha Rose Shulman

Categories     easy, side dish

Time 1h

Yield Serves six

Number Of Ingredients 7

2 pounds carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths
3 tablespoons extra virgin olive oil
Salt
freshly ground pepper
1 teaspoon fresh thyme leaves, chopped
1/2 teaspoon oregano
3 tablespoons finely chopped flat-leaf parsley

Steps:

  • Preheat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
  • Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 373 milligrams, Sugar 7 grams

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