Roasted Carrots
Updated Dec. 2, 2025
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds carrots
- 1teaspoon fresh thyme leaves
- 3tablespoons extra virgin olive oil
- Salt
- freshly ground pepper
- ½teaspoon dried oregano
- 3tablespoons finely chopped flat-leaf parsley
Nutritional analysis per serving (6 servings)
124 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 2 grams protein; 373 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees. Meanwhile, peel the carrots and cut into 2-inch segments, then quarter or cut into sixths lengthwise depending on size. Chop the thyme.
- Step 2
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 20 to 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 5 to 10 more minutes. (For caramelized edges, roast uncovered for all, or part, of the cooking time.)
- Step 3
Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.
- Advance preparation: These will keep for four to five days in the refrigerator.
Private Notes
Comments
After reading other reviews, I:
1. Wrapped a half-size baking sheet in foil for easy clean-up.
2. Cut carrots in angled wedges for a better look.
3. Used half the olive-oil stated in the recipe
4. Tossed carrots in oil, thyme, s&p in separate bowl before adding to pan. Extra oil stays in the bowl!
5. Roasted 20 min @400; then another 7 min (also @400). Next time, I'll reduce heat to 375 for the last 7 minutes.
After roasting, toss carrots in a bowl with fresh-cut parsley.
Yum!
Fresh lemon thyme is the ticket with carrots. Lots of lemon thyme.
I made this with a beautiful bunch of carrots from the farmer's market and fresh oregano and thyme as I had them on hand. Threw the parsley in before the roast by accident. Turned out incredible! Lined the baking pan with aluminum foil and covered with it as well. No clean up - an absolute keeper!
This is so easy and very, very good! We made them for Thanksgiving and they were excellent. I had made a lot and we had some left over, but we reheated them a couple days later by tossing them in a bit more oil and putting on a sheet pan in a 400 degree oven for 10-15 minutes. They were still delicious!
Made them both covered and uncovered. I prefer them with the caramelization and sweetness from roasting uncovered. Bonus was that the 5 year old grandson ate them after roasting uncovered, and refused the ones that had steamed.
Delicious! Made it with farmer's market carrots and it was oh, so flavorful!