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Roasted Baby Carrots With Thyme


Ingredients:

  • 1lb baby carrots
  • 2teaspoons olive oil
  • 1teaspoon dried thyme, crushed
  • 1⁄2teaspoon salt
  • 1teaspoon lemon zest, grated
  • black pepper, freshly ground
  • 1green onion, finely chopped

Directions:

  • Preheat oven to 450 degrees.
  • In a large bowl, combine the carrots with the oil, thyme and salt; tossing well.
  • Spread the carrots in a single layer on a baking sheet and bake at 450 degrees for 30 minutes or until fork tender and lightly browned, stirring every 10 minutes.
  • Remove from oven and place in serving bowl.
  • Sprinkle with lemon zest, pepper and green onion, toss well and serve immediately.

Reviews:

  • breezermom

    These are delicious! First time I’ve roasted carrots, other than roasting them with a pot roast! Fabulous. I’ll definitely do this again. Thanks for sharing!

  • Boomette

    I only omitted the green onion because DH doesn’t really like onion. It’s so yummy with the lemon zest. It’s a great way to cook baby carrots. Very easy to do. Thanks Paula 🙂 Made for ZWT8 for Diners, Winers and Chives

  • AZPARZYCH

    These carrots are amazing! They came out so tender and sweet without having to add any sugar or honey! Made as written except drizzled a little lemon juice on them rather than the lemon zest. Will be roasting carrots more often! Made for ZWT8.

  • Sweet Baboo

    I LOVED these! The addition of lemon zest gave a really special twist. The only downside to the recipe was that my dear little carrots shrank somewhat in cooking, so next time I will double the amount I roast. This is a dish that I could eagerly, and without guilt, pig out on.

  • Baby Kato

    Updated: These carrotes are amazing. I never get tired of this recipe and have made it time and time again. Each time is like the first time all over again, it never disappoints. The sweetness that the carrotes bring is incredible. I love roasted carrots and these do not disappoint. They were wonderful, tender, sweet, savory and hot. I love the addition of the lemon zest with the herbs and green onions, its adds a lovely dimension to the carrots. I used sea salt and jerk pepper in the dish. Thanks for sharing another keeper Paula. 🙂

  • NorthwestGal

    We really enjoyed these carrots. The thyme and fresh ground black pepper really added a boost of flavor. Thank you for sharing your recipe, PaulaG. Made for ZWT8 – Australia.

  • Katanashrp

    Great carrot recipe without using sugar or honey. Thank you.

  • Muffin Goddess

    I already knew that I loved roasted carrots, but what made this stand out to me was the seasoning used. I never would’ve thought to use lemon zest with carrots, but it was perfect! I had to omit the green onions since I didn’t have any on hand, but I didn’t miss them at all. Thanks for posting! Made for the Emerald City Shakers for ZWT7

  • Ackman

    These were REALLY GOOD!!! I didn’t have any fresh lemon, so I omiited the pepper & used lemon pepper instead. THANKS for sharing!!!

  • Picky Picky Eater

    Really interesting side dish, I would make this again.

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