Roasted carrots with thyme and nutmeg have so much flavor, you’ll want to eat them like candy. Sweet, flavorful, and good for you.

Front view of triangular white bowl containing roasted carrots, on a navy blue checked napkin. Text overlay reads "Roasted Carrots with Thyme & Nutmeg. RachelCooks.com"

Roasted vegetables are one of my all-time favorite things and definitely my favorite way to eat vegetables. I love the sweetness that roasting in the oven brings out and they are so simple and easy to make.

Roasted veggies are perfect with just olive oil, salt and pepper but you can really get creative and add herbs, spices, and vinegars. I also like to combine different types of veggies and roast them together.

Of all the roasted vegetables, carrots are up there as one of my favorites. Mushrooms (try these marsala roasted mushrooms or roasted mushrooms with balsamic) are hands-down at the top of the list. Some other favorites? Squash, onions, parsnips. I’m getting hungry just writing about it.

Oh, and don’t forget about Brussels sprouts! Even if you think you don’t care for Brussels sprouts, I can almost guarantee you’ll change your mind after trying them roasted.

I could eat hundreds of these roasted carrots! Raw carrots? Not so much. I’ll eat them but I don’t love them. You just chew, and chew, and chew and the carrot becomes a gross texture. In my personal opinion. Love them shredded or julienned on a salad though! Or even spiralized like with this healthy shrimp Alfredo.

These roasted carrots with thyme and nutmeg have so much amazing flavor that you’ll just keep coming back for more, and more, and more.

White bowl of roasted carrots. Thyme sprigs and whole nutmeg in background.

Even the slightly browner ones taste great. More sweetness, more caramelization, more flavor! They’re actually my favorite carrots in the mix.

Front view of roasted carrots in bowl on checked napkin.

Still craving more roasted vegetables?

You better believe I have you covered. Try

Roasted carrots in white bowl on blue checked folded napkin.

Roasted Carrots with Thyme and Nutmeg

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Roasted carrots with thyme and nutmeg have so much flavor, you’ll want to eat them like candy. Sweet, flavorful, and good for you.

Ingredients

  • 6-8 carrots, peeled and cut into uniform slices about ¾ inch long
  • 1 tablespoon canola oil or mild olive oil
  • 1 ½ teaspoons fresh thyme leaves, roughly chopped
  • ½ teaspoon freshly grated nutmeg
  • salt and pepper to taste

Instructions

  1. Preheat oven to 450° F.
  2. On a rimmed baking sheet, toss all ingredients together. Bake for 10 minutes, stir, and bake for 10 more minutes or until cooked through and golden brown.
Nutrition Information:
Yield: 4 Serving Size: 2 sliced carrots
Amount Per Serving: Calories: 171Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 255mgCarbohydrates: 26gFiber: 9gSugar: 11gProtein: 2g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

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Verdict: I’ll definitely be making these again. A fun change from my usual olive oil/balsamic roasted veggies.

Husband’s take: Loves them!

How I served them to my daughter: What you see is what you get. She loves them.

Changes I would make: None.

Difficulty: Very easy!

Roasted Carrots with Thyme and Nutmeg | RachelCooks.com