Roasted Carrots With Thyme | The Jewish Week | Food & Wine

Roasted Carrots With Thyme

Roasted Carrots With Thyme

Roasted Carrots With Thyme (Carol Goodman Kaufman)

Serves 4

15 min

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This is a super easy and super delicious way to prepare carrots. The high roasting temperature makes for a sweet and delicious caramelized carrot. The thyme adds a lovely lemony and minty touch.


2 lb. fresh carrots, peeled

2 Tbsp. extra virgin olive oil

¾ tsp. kosher salt

¼ tsp. freshly ground pepper

3 tsp. fresh thyme, finely chopped (or 1 tsp. dried)*


1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil or parchment paper.

2. Slice carrots on the diagonal, uniformly 1-1½” thick.

3. In a bowl, combine carrots, olive oil, salt, pepper and thyme and toss well. Scoop carrots onto the baking sheet and roast, stirring once mid-way through, until nicely caramelized and tender, about 25-30 minutes.

4. Taste and adjust seasoning if necessary.

*You can use powdered dried thyme if you don't like the texture of the leaf