Roasted Carrots with Thyme and Nutmeg
Roasted carrots with thyme and nutmeg have so much flavor, you’ll want to eat them like candy. Sweet, flavorful, and good for you.
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.
Even the slightly browner ones taste great. More sweetness, more caramelization, more flavor! They’re actually my favorite carrots in the mix.
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Roasted Carrots with Thyme and Nutmeg
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
- 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.
Nutrition Information:
Yield: 4 Serving Size: 2 sliced carrotsAmount 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.
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!
20 Comments on “Roasted Carrots with Thyme and Nutmeg”
I live in rural WV and am unable to find skinless deboned thighs,fresh nutmeg and thyme. CanI use baby carrots? Please help with substitutions if possible. Sounds yummy!
You can definitely use baby carrots and just roast them with salt and pepper. Parsley would be yummy, too. Or sometimes I like to do carrots with chili powder, cumin, salt and pepper.
When in oven do you cover it?
Thanks
Where in the oven do you cook it? Middle rack would be great, but slightly lower or higher will work too.
I love roasted carrots! your choice of spice sounds amazing!
I’m just starting to warm up to carrots more lately. I’ve definitely always preferred them raw over cooked – BUT once my brother made me some roasted carrots and they were AMAZEBALLS. I’ll be trying this for sure, Rach! :)
I love roasted vegetables! These sound perfect!
I’m looking forward to making this with my lemon thyme when it make it’s appearance later this spring.
Yum, I always enjoy roasted vegetables. The addition of thyme and nutmeg is flawless.
These are stunning! I absolutely love the pairing of carrots and thyme. They’re the perfect combo!
Oh how I love thee roasted carrots. Seriously, they are like candy. I love the idea of tossing them with thyme and nutmeg. Never thought of that flavor combo!
I like roasted vegetables and these look great. I’m digging that you used nutmeg on them.
I roast EVERYTHING! I will have to try this flavor combination–sounds great!
LOVE roasted carrots, and especially love the addition of thyme and nutmeg on these!
I love roasted carrots. Completely agree with you on the whole non-roasted part. They just don’t taste the same!
YUM! Anything is better roasted in my book. ;) These are beautiful!
I love roasted veggies. I want the whole bowl of these!
Roasted carrots are seriously like candy to me. And this version looks extra awesome with the nutmeg!
I love roasted carrots too – one of my absolute favourite vegetables and I love the combination of thyme and nutmeg you’ve used here!
I love roasted veggies! I’m not a big fan of cooked carrots but love them roasted!