Roasted Carrots

Roasted Carrots
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  • 1 tablespoon fresh thyme or 1/4 tsp. dried thyme
  • 2 pounds baby carrots, with or without stems (6 cups)
  • 3 tablespoons olive oil
  • Salt and pepper

Preheat oven to 400°F. Place carrots in a single layer on a rimmed cookie sheet or roasting pan, pour oil over them and toss to coat. Season with salt, pepper and thyme. Roast until carrots can be pierced easily with a knife, 25 to 30 minutes, stirring twice during baking time. Serve hot or at ro...

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Variations on Roasted Carrots

  • Roasted Carrots
    • 2 tablespoons olive oil
    • 3 pounds small carrots including greens; carrots about 5 inches long

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