Roasted Carrots Thyme
Tender, caramelized carrots tossed with olive oil and fresh thyme, roasted to perfection for a quick, healthy, and flavorful side dish.
Equipment
- 1 Large Baking Sheet
- 1 sharp knife
- 1 cutting board
- 1 mixing bowl
- 1 Spatula or tongs
Ingredients
- 2 lbs carrots peeled and cut into 1 ½-inch pieces
- 2 tbsp olive oil
- 1 tsp fresh thyme leaves or dried
- Dash smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat and Prepare the Oven: Begin by setting your oven to 425°F (220°C). Preheating is essential for evenly cooked carrots with a beautifully roasted, caramelized surface. Allow the oven to fully reach the set temperature before placing the carrots inside, as this helps them roast rather than steam.
- Wash, Peel, and Cut Carrots: Rinse the carrots thoroughly under cold running water to remove any dirt or debris. Use a vegetable peeler to carefully peel away the outer skin, which can sometimes be tough. Next, place the carrots on a sturdy cutting board and cut them into 1 ½-inch pieces. Keeping the pieces uniform in size ensures that all the carrots cook evenly and finish at the same time.
- Arrange Carrots for Roasting: Spread the prepared carrot pieces across a large baking sheet. For the best results, place them in a single layer without overlapping. Overcrowding the pan will trap steam and prevent browning, while proper spacing allows each carrot piece to roast and develop a slightly crisp exterior.
- Season Generously and Evenly: Drizzle the carrots with olive oil, making sure each piece gets a light coating. Sprinkle over the thyme, a dash of smoked paprika, plus the salt and black pepper. Using clean hands, a spatula, or tongs, toss everything together until every carrot piece is well coated with oil and seasonings. This step ensures a balanced flavor in every bite.
- Begin the Roasting Process: Place the baking sheet in the preheated oven and allow the carrots to roast for 25–30 minutes. About halfway through cooking, use a spatula or tongs to flip or stir the carrots. This helps them brown evenly on all sides and prevents any pieces from sticking to the pan.
- Check for Doneness: After 25 minutes, test the carrots by piercing one with a fork. They should be tender inside yet slightly crisp and caramelized around the edges. If they are not fully cooked, continue roasting for an additional few minutes, checking frequently to avoid overcooking.
- Garnish and Serve Warm: Once perfectly roasted, remove the carrots from the oven. Transfer them to a serving dish and, if desired, sprinkle with a little fresh parsley for color and freshness. Serve immediately while warm as a flavorful side dish to complement meats, grains, or plant-based mains.
Notes
- Cut the carrots into uniform pieces to ensure even roasting.
- Do not overcrowd the baking sheet—this helps the carrots caramelize instead of steaming.
- Smoked paprika adds a subtle smoky depth, but you can omit it for a more classic flavor.
- Fresh thyme works beautifully, but dried thyme or rosemary make great alternatives.
- For a colorful dish, use a mix of rainbow carrots.