Do you have the thyme?  If not, you should!  Dried thyme is one of those versatile herbs everyone should have in their pantry.  It makes your dishes more aromatic, without being a flavor bully.  Carrots are an excellent source of beta-carotene and a good source of vitamin C. I love this simple recipe using 4 ingredients: fresh, large carrots (not the whittled down “baby carrots”), olive oil, thyme and a wee bit of salt.


1 lb fresh carrots, peeled and sliced into 3” pieces

1 Tbsp. olive oil

¼ tsp. salt

½ tsp. dried thyme


  1. Preheat oven to 425 degrees. Line a baking sheet with foil or parchment paper.  Slice carrots crosswise on the diagonal about ½” thick.
  2. Place carrots on prepped baking sheet and brush with olive oil. Sprinkle thyme and salt over carrots and cover with foil.
  3. Roast covered carrots for 5-7 minutes, then remove foil and roast another 10-15 minutes until carrots are soft and caramelized.


Makes 4 servings.  Nutrition facts per serving: 80 calories, 4 grams fat, 11 grams carbohydrate, 3 grams fiber, 1 gram protein, 0 mg cholesterol, 220 mg sodium.

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