Roasted Carrots with Thyme and Nutmeg
Posted: 03/20/2013
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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.
Still craving more roasted vegetables?
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servings
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
Serving: 2sliced carrots, Calories: 171kcal, Carbohydrates: 26g, Protein: 2g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 6g, Sodium: 255mg, Fiber: 9g, Sugar: 11g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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!
karen calvert says
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!
Rachel Gurk says
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.
Sherri B Roman says
When in oven do you cover it?
Thanks
Rachel Gurk says
Where in the oven do you cook it? Middle rack would be great, but slightly lower or higher will work too.
Jenny @ BAKE says
I love roasted carrots! your choice of spice sounds amazing!