Today I am showing you a simple side dish that we love to eat in my family, roasted thyme carrots.
I am always on the lookout for simple and delicious side dishes. And it’s no secret that I am a huge fan of roasted vegetables. The flavor of the sweet carrots alongside the fresh thyme is simply delicious.
The thyme in my garden has been taking over everything lately, so I have been using it up. It is still outrunning me, though! That stuff has moved into every nook and cranny it seems. I have a vague memory of knowing somewhere along the way that thyme is a creeper. I.e., it expands and takes over. It’s a good thing I like it so much. 🙂
To make this recipe, you’ll need to start with some fresh carrots. I halved the small carrots and quartered the big ones in my bag…just to make them close to a uniform thickness. I placed them on a baking sheet lined with parchment paper.
I don’t peel mine. If the skins bother you, peel yours before you chop them.
Then I added some olive oil, granulated garlic, salt, pepper and thyme. I tossed it all up to combine right there on the sheet pan.
I used tongs here to keep my hands clean for the camera, but normally I just use my hands.
Then I bake it at 400 for about 22 minutes. They turned out just perfect.
- 7 or 8 whole carrots I used a small bag
- 1.5 tablespoons olive oil
- 1 tablespoon chopped fresh thyme leaves
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Cut the carrots into similar sized chunks. I halved the small ones and quartered the larger ones.
Place the carrots on a baking sheet lined with parchment paper.
Drizzle olive oil, and sprinkle on garlic, salt, pepper and thyme.
Toss to combine.
Bake at 400 degrees until tender, about 22 minutes.
You can use baby carrots for this recipe, if you like.
Nutrition information is approximate and is calculated using a recipe nutrition label generator. Each serving is approximately 1 PointPlus on Weight Watchers.
I hope you enjoy this recipe!