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.
Roasted Thyme Carrots
- 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!