Roasted Carrots with Garlic and Thyme
I saw this recipe on Port and Fin and decided to make it to pair with the orzo with sautéed garlicky spinach and tomatoes topped with mozzarella and toasted pine nuts, and the baked salt & pepper chicken wings. The garlicky thyme carrots turned out really tender and delicious, and we all, kids included, loved them and ate every single carrot. This was a simple side dish that paired nicely with slow-roasted beef, some creamy potatoes, and dinner rolls.
Roasted Carrots with Garlic and Thyme
Ingredients:
- 1 bunch carrots, washed and peeled
- 3 cloves garlic, skins on & smashed
- Drizzle of red wine vinegar, to taste
- Drizzle of olive oil, to taste
- Sea salt and freshly cracked pepper, to taste
- 1Â sprig fresh thyme
How to Make Roasted Carrots with Garlic and Thyme
Preheat the oven to 400 degrees. Coat a baking pan with cooking spray.
Place the peeled carrots into the prepared baking dish. Drizzle vinegar and olive oil on top, then season with sea salt and freshly cracked pepper, to taste.
Smash the garlic cloves (skin on) with the side of your knife and toss them on top of the carrots along with the sprig of thyme.
Cover the dish with foil, so it will steam and cook through.
Place in the oven and bake for 20 minutes.
After 20 minutes, bump the heat up to 425 degrees, remove the carrots from the oven, take off the foil, and gently toss them.
Return the carrots to the oven uncovered to roast for an additional 10-15 minutes, or until fork-tender.
Serve immediately. Enjoy.
Equipment
- Baking dish
Ingredients
- 1 bunch carrots washed and peeled
- 3 cloves garlic skins on & smashed
- Drizzle of red wine vinegar to taste
- Drizzle of olive oil to taste
- Sea salt and freshly cracked pepper to taste
- 1 sprig fresh thyme
Instructions
- Preheat the oven to 400 degrees. Coat a baking pan with cooking spray.
- Place the peeled carrots into the prepared baking dish. Drizzle vinegar and olive oil on top, then season with sea salt and freshly cracked pepper, to taste.
- Smash the garlic cloves (skin on) with the side of your knife and toss them on top of the carrots along with the sprig of thyme.
- Cover the dish with foil, so it will steam and cook through.
- Place in the oven and bake for 20 minutes.
- After 20 minutes, bump the heat up to 425 degrees, remove the carrots from the oven, take off the foil, and gently toss them.
- Return the carrots to the oven uncovered to roast for an additional 10-15 minutes, or until fork-tender.
- Serve immediately. Enjoy.
Do all the different colors of carrots taste the same?
They all had a delicious garlic and thyme infused flavor, so yes they all tasted the same. I would love to try them raw to see if they taste different from each other.
Those carrots look delectable – great recipe!
I MUST try this!
This sounds amazing! I love roasted carrots but I’ve never tried them with thyme – I’ll have to give this a try!
I absolutely love carrots! They’re so good for you and full of antioxidants! I’m always looking for new ways to season, eat and serve them. Thank you for the inspiration!
I love roasted veggies, and the whole carrots make such a pretty presentation! Great side dish.
This is a great recipe, Pam. Vegetables taste so much better when roasted and carrots even better. Will have to make this soon.
I need carrot recipes so bad right now, what a great find! Hope you’re doing well lady!
I LOVE roasted root vegetables. Need to find some coloured carrots…they are so beautiful.
I LOVE roasted root vegetables and squash in the winter – I am definitely adding this to my recipe board, thank you!
These look delicious. I love the beautiful color of those carrots, Pam!
You got your kids to eat ALL THE CARROTS! Impressive.
Pinned! Alexis and I have been on a roasted carrot kick since before Thanksgiving.