Roasted Carrots with Thyme

Orange juice, brown sugar, butter and ginger coat these carrots as these Roasted Carrots with Thyme roast to perfection in the oven.

this recipe!

How to make Roasted Carrots with Thyme

This is the second time that I've made these roasted carrots with thyme in less than a week. Such a simple recipe with loads of flavour. There are a few substitutions that you can make depending on what you have on hand in the kitchen and which flavours you prefer.

Ingredients you will need

Carrots

This recipe calls for 2 lbs. of carrots - that is the standard size bag in the grocery store. If you're using fresh from the garden it's approximately 10-12 medium carrots.

Usually, there are large and small-sized carrots mixed in the bag. Try to take this into account when your chopping and have similar sizes or weights for each piece so that they cook evenly.

Butter

This is definitely one of those recipes where you'll want to use butter and not substitute for margarine.

Orange Juice

You can use bottled orange juice, however if you have oranges on hand, then fresh-squeezed orange juice would be amazing in this recipe.

Garlic

If you're not a fan of garlic, you can skip the garlic in this recipe and still have a delicious side dish. Conversely, you can cut back from 2 cloves to 1 clove if you simply want to reduce the amount.

Brown Sugar

I've tested this recipe with both light and dark brown sugar and both work equally well.

Ground Ginger

Another item that is easy to substitute for fresh ginger if you prefer and have it on hand. I would recommend 1-2 tbsp. of fresh chopped ginger. Otherwise, stick with the ¼ tsp. of ground ginger.

Thyme

Depending on the season, you can use dried or fresh thyme. If you're using dried, then add it in with all of the ingredients when you sauté at the beginning of the recipe.

If you're using fresh thyme, then add it in at the end. 1 tsp. dried or 1 tbsp. fresh. (that is not a typo 🙂 - you want 3 times the amount of fresh to dried herbs)

Salt & Pepper to Taste

I did not salt this recipe AT ALL and it tasted amazing straight out of the oven. Definitely a few turns of fresh pepper is a great way to top of this wonderful side dish.

How do you cut the carrots?

They look pretty cut on the diagonal as seen in the photo below. It's also easier to get even-sized pieces when you're cutting variations of sizes in the carrots.

If you're looking for other side dish recipes you might also like these:

Greek Potatoes

Sweet & White Creamy Scalloped Potatoes au Gratin

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