These roasted carrots with thyme and nutmeg have so much flavor, you’ll want to eat them like they are candy. Sweet, flavorful, and good for you.
Roasted vegetables (old photography alert!) are one of my all-time favorite things and definitely my favorite way to eat vegetables. I love the sweetness that the oven brings out and they are still so simple and easy to make. They are perfect with just olive oil, salt and pepper but you can really get creative and add herbs, spices, vinegars, etc., etc., etc.
Of all the roasted vegetables, carrots are up there as one of my favorites. Mushrooms (try these marsala roasted mushrooms!) are hands-down at the top of the list. Some other favorites? Squash, onions, parsnips. I’m getting hungry just writing about it. Then there are Brussels sprouts, too! 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.
Even the slightly browner ones taste great. More sweetness, more caramelization, more flavor! They’re actually my favorite carrots in the mix.
Still craving more roasted vegetables? You better believe I have you covered. Try roasted cauliflower or parmesan roasted cauliflower. Cauliflower not your thing? Maybe roasted broccoli or beets. Or how about roasted green beans with parmesan and basil? So good!
Roasted Carrots with Thyme and Nutmeg
These roasted carrots with thyme and nutmeg have so much flavor, you’ll want to eat them like they are candy. Sweet, flavorful, and good for you. What more could you want?
- 6-8 carrots, peeled and cut into uniform chunks about ¾ inch long
- 1 tablespoon canola oil or mild olive oil
- 1 and ½ teaspoons fresh thyme leaves, roughly chopped
- ½ teaspoon freshly grated nutmeg
- salt and pepper to taste
- Preheat oven to 450° F.
- 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.
Verdict: I’ll definitely be making these again. A fun change from my usual olive oil/balsamic roasted veggies.
Husband’s take: Loved them!
How I served them to my daughter: What you see is what you get. She loved them.
Changes I would make: None.
Difficulty: Very easy!