Roasted Carrots

By Martha Rose Shulman

Updated Jan. 22, 2025

Roasted Carrots
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
About 1 hour
Rating
5(5,767)
Comments
Read comments

This dish is inspired by a roasted carrot antipasto served at the now Oliveto Cafe in Oakland, Calif. The oven-roasted carrots are tossed with lots of parsley and thyme, which offset the sweetness of the carrots. This recipe makes a soft and tender carrot in about 30 minutes in the oven, but if you like browned and caramelized edges, roast uncovered for all, or part, of the cooking time.

Featured in: Carrots: Digging Deeper for Fall Flavor

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Ingredients

Yield:Serves six
  • 2pounds carrots
  • 1teaspoon fresh thyme leaves
  • 3tablespoons extra virgin olive oil
  • Salt
  • freshly ground pepper
  • ½teaspoon dried oregano
  • 3tablespoons finely chopped flat-leaf parsley
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

124 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 2 grams protein; 373 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees. Meanwhile, peel the carrots and cut into 2-inch segments, then quarter or cut into sixths lengthwise depending on size. Chop the thyme.

  2. Step 2

    Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano. Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 20 to 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 5 to 10 more minutes. (For caramelized edges, roast uncovered for all, or part, of the cooking time.)

    Image of carrots tossed in olive oil and herbs on a sheet pan for making Roasted Carrots
  3. Step 3

    Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.

    Image of finished carrots in a bowl with parsley for making Roasted Carrots.
Tip
  • Advance preparation: These will keep for four to five days in the refrigerator.

Ratings

5 out of 5
5,767 user ratings
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Comments

Great Natural Flavor on Roasted Carrots

After reading other reviews, I:
1. Wrapped a half-size baking sheet in foil for easy clean-up.
2. Cut carrots in angled wedges for a better look.
3. Used half the olive-oil stated in the recipe
4. Tossed carrots in oil, thyme, s&p in separate bowl before adding to pan. Extra oil stays in the bowl!
5. Roasted 20 min @400; then another 7 min (also @400). Next time, I'll reduce heat to 375 for the last 7 minutes.
After roasting, toss carrots in a bowl with fresh-cut parsley.
Yum!

KBK

Fresh lemon thyme is the ticket with carrots. Lots of lemon thyme.

MH

I made this with a beautiful bunch of carrots from the farmer's market and fresh oregano and thyme as I had them on hand. Threw the parsley in before the roast by accident. Turned out incredible! Lined the baking pan with aluminum foil and covered with it as well. No clean up - an absolute keeper!

Anna

Cut as directed. Tossed with olive oil, dried thyme, oregano salt and pepper in a separate bowl and spread on a tin foil lined baking sheet. Roasted uncovered for 30 minutes. Perfection! Forgot the parsley but still delicious.

Kat

Simple and delicious; it makes for a very comforting side dish that is easy to build on.

RudisHuman

Love the music in the /and the video ("Make this with us")!

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