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Roasted Carrots With Fresh Thyme


  • 2 lbs carrots, peeled, quartered lengthwise depending, then into 2-inch lengths
  • 3 Tbsp extra virgin olive oil
  • Salt and freshly ground pepper
  • 1 tsp fresh thyme leaves, chopped
  • ½ tsp oregano
  • 3 Tbsp finely chopped flat-leaf parsley


The slightly bitter herbs offset the natural sweetness of freshly roasted carrots.

Preheat the oven to 400 degrees. 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 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender.

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

Adapted from New York Times Cooking