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Home Recipes by Type Sides & Vegetables
30 30 Minutes or Less GF Gluten-Free DF Dairy-Free VG Vegetarian 5I 5 ingredients or less

Roasted Carrots with Thyme and Nutmeg

4.80
/5
30 minutes mins
22 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 01/12/2022Updated: 03/14/2022

This post may contain affiliate links. Please read my disclosure policy.

Roasted carrots, text overlay reads "perfect roasted carrots."
Roasted carrots, text overlay reads "roasted carrots with thyme and nutmeg."
Roasted carrots, text overlay reads "roasted carrots with thyme and nutmeg."
Roasted carrots, text overlay reads "roasted carrots with thyme and nutmeg."
Roasted carrots in white bowl on blue checked folded napkin.

Roasted carrots with thyme and nutmeg are so sweet, flavorful, and good for you (but they taste almost like candy).

Recipe Overview

Why you’ll love it: This is one of the best ways to cook carrots. It’s easy and they taste so fantastic!

How long it takes: 30 minutes
Equipment you’ll need: large sheet pan, oven
Servings: 4 (but you can easily make more or less)

Large bowl of roasted carrots with thyme, and a serving spoon.
Table of Contents
open
  • 1 Recipe Overview
  • 2 About This Recipe
  • 3 What You’ll Need
  • 4 How To Make Roasted Carrots
  • 5 Sheet Pans, A Kitchen Must-Have
  • 6 FAQs
  • 7 Make It Your Own
  • 8 Make-Ahead Ideas
  • 9 Storage & Reheating Tips
  • 10 More Roasted Veggies
  • 11 Get the Recipe: Roasted Carrots with Thyme and Nutmeg

Roasted vegetables are one of my all-time favorite foods and definitely my favorite way to eat vegetables. High heat in the oven caramelizes the natural sugars in most vegetables, bringing out tons of sweetness and wonderful flavor. And the icing on the cake? Roasting is one of the easiest ways to prepare vegetables.

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, broccoli, cauliflower, 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 a couple of pounds 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.

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. And guess what? There’s only 71 calories per serving, and tons of antioxidants and other goodies.

Close up of roasted carrot slices on serving spoon, sprinkled with fresh thyme leaves.

About This Recipe

You can hardly call this a recipe. Once you’ve made it a few times, you won’t need a recipe at all. It’s super easy to do, more of a technique than anything, but a technique well worth learning.

You’ll find yourself roasting any vegetable you can get your hands on! People will scream, Help, it’s the roasting monster lurking in the farm market, grabbing up every carrot, mushroom, broccoli spear she can find, fodder for the her raging hot oven and her voracious appetite for all things roasted.

Okay, I probably got a little carried away there. Just invite those screaming people over for a nice dinner of roasted vegetables and they’ll be pacified.

We’ll run through the recipe here but scroll on down to the printable recipe card for complete instructions and nutrition information.

What You’ll Need

  • Carrots: Well, duh. Suck it up, buttercup, and buy the big carrots. The baby carrots work but they’re not nearly as tasty. You’ll need one and a half to two pounds of carrots, and yes, they should be either peeled or scrubbed.
  • Olive Oil: Any mild-tasting oil is fine, really. You don’t really have to measure the amount carefully; just glug a little on the sheet pan.
  • Fresh Thyme Sprigs: A woody herb with very small leaves, tasting of “sharp grass, wood, and floral notes” according to The Spruce Eats. This shrubby plant is very easy to grow, either in a pot or in the ground. Even I can do it. Unless someone happens to spray it with weed killer (grrr…). If you substitute dried thyme, use about 1/3 less.
  • Nutmeg: For the best flavor, grate your own. You won’t believe the difference in taste. Whole nutmeg looks like a small hard nut, about the size of a hazelnut, and it’s easy to grate off what you need.
  • Salt & Pepper: Simple seasoning, add more or less according to your own taste.
Overhead view of ingredients needed for recipe, sliced carrots, nutmeg, thyme, olive oil, salt & pepper.

How To Make Roasted Carrots

Preheat the oven to 450°F. The oven needs to be nice and hot before you put in the carrots so get it heating up while you prep the carrots. You’ll need a sheet pan, a large shallow rimmed baking pan.

Two sheet pans on white background.

Sheet Pans, A Kitchen Must-Have

If you don’t have one, the next kitchen purchase you make should be a rimmed sheet pan. I use mine nearly every day, for roasting vegetables or making sheet pan dinners, an entire dinner on one pan!

Buy on Amazon

Prep the carrots: peel them (or just scrub them, if you’d rather), and slice them into fairly good-sized pieces, about three-quarters of an inch. You don’t have to measure them or anything but try to make them all about the same size so they roast evenly. If you want them to look a little fancy, slice them on the diagonal (not straight across, but on a slant).

3 images showing how to peel, prep, and slice carrots.

Add the carrots to the sheet pan, along with the oil, thyme leaves, nutmeg, salt and pepper. Use a large spatula or your hands to mix it all up, so that the carrots are pretty evenly coated with oil. (P.S. Olive oil is really nice on your skin. Think of it as a free mani.)

Carrot slices on a sheet pan, uncooked.

Is your oven good and hot? Go ahead and pop those carrots into the hot oven. Let them roast for 10 minutes or so, stir, and then roast for another 15 to 20 minutes. Check them to see if they’re golden brown and fork tender.

Don’t worry if you think they got too brown. The browner, the better! More sweetness, more caramelization, more flavor!

Close up view of roasted sliced carrots.

Thyme roasted carrots make a great side dish. They are good with chicken, beef, pork, ham, or salmon. Try roasted carrots with homemade meatloaf or grilled salmon. Try carrots with your air fryer burgers or Instant Pot honey sriracha chicken.

FAQs

Are roasted carrots healthy?

Carrots are an extremely nutritious vegetable, containing high amounts of beta carotene and other antioxidants. Cooking carrots actually helps your body absorb the nutrients and roasting is one of the best ways to preserve the nutrients. Boiling carrots can dilute the nutrients which may be discarded with the water you use to boil them in.

Do you peel carrots before roasting them?

This is a matter of personal preference. If you prefer not to peel carrots, it’s perfectly okay to just scrub them really well before roasting them, making sure to get the dirt out of all the crevices. Use a short bristled firm scrub brush.

Can you roast carrots a day in advance?

Sure! To refresh them a bit, put them in the oven again for 5 minutes or so when you reheat the carrots.

Make It Your Own

Like I mentioned, this “recipe” is more of a technique. Use it as a starting point and roast your carrots in whatever creative way you want. Here’s a few ideas:

  • Substitute a different herb. Oregano and rosemary come to mind because both are woody herbs, like thyme.
  • Add seeds. We love these roasted carrots with cumin seeds!
  • Glaze the carrots. Maple syrup and honey (try hot honey!) make good glazes. Add the sweet glaze after the carrots are cooked and return the pan to the oven for five minutes or so. Oh, and balsamic reduction (syrup) is a really good idea or pomegranate molasses.
  • Love garlic? Add sliced garlic cloves or garlic powder.
  • Rather have carrot soup? Try creamy carrot soup or vegan carrot ginger soup.
Close up of sliced carrots that have been roasted.

Make-Ahead Ideas

The most time-consuming part of the recipe is prepping the carrots (and that’s really only about 10 minutes). If you like, peel and slice the carrots up to 3 days in advance. Store them in a resealable bag or container in the fridge.

Storage & Reheating Tips

Roasted carrots can be stored in the fridge for up to 5 days. Put them in a covered bowl or container.

For best results, reheat the carrots in the oven (350°-375°F) or a toaster oven for 10 minutes or so. You can also reheat them in the microwave in 30 second increments until heated through.

More Roasted Veggies

Roasted Sugar Snap Peas (so good!)

Oven Roasted Sweet Potatoes

Roasted Cauliflower – How to Roast Cauliflower

Easy & Delicious Roasted Green Beans

Browse All

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Roasted carrots in a dark colored bowl with a silver spoon.
Recipe

Get the Recipe: Roasted Carrots with Thyme and Nutmeg

4.80 from 5 votes
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
4 servings
Print Rate Recipe
Prevent your screen from going dark
Roasted carrots with thyme and nutmeg are so sweet, flavorful, and good for you (but they taste almost like candy).

Ingredients

  • 6-8 large carrots, peeled and cut into uniform slices about ¾ inch thick (1 ½ to 2 lbs.)
  • 1 tablespoon olive oil (or any mild tasting oil)
  • 1 ½ teaspoons fresh thyme leaves, roughly chopped (or ½ teaspoon dried thyme)
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon coarse ground black pepper, more 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 15-20 more minutes, or tender and golden brown.

Notes

  • Storage and Reheating: Store in the refrigerator for up to 5 days. For best results, reheat the carrots in the oven (350°-375°F) or a toaster oven for 10 minutes or so. You can also reheat them in the microwave in 30 second increments until heated through.
  • If desired, stir in a tablespoon of honey, maple syrup, balsamic reduction, or pomegranate molasses during the last five minutes of roasting for a sweet glaze.
  • Just look at that vitamin A! 15,322 IU per serving!

Nutrition Information

Calories: 71kcal, Carbohydrates: 9g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 209mg, Potassium: 299mg, Fiber: 3g, Sugar: 4g, Vitamin A: 15322IU, Vitamin C: 7mg, Calcium: 34mg, Iron: 1mg

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.

© Author: Rachel Gurk
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  1. Rachael {Simply Fresh Cooking} says

    March 20, 2013 at 3:37 pm

    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! :)

    Reply
  2. Jessica@AKitchenAddiction says

    March 20, 2013 at 3:36 pm

    I love roasted vegetables! These sound perfect!

    Reply
  3. Terri says

    March 20, 2013 at 1:21 pm

    I’m looking forward to making this with my lemon thyme when it make it’s appearance later this spring.

    Reply
  4. Nutmeg Nanny says

    March 20, 2013 at 12:21 pm

    Yum, I always enjoy roasted vegetables. The addition of thyme and nutmeg is flawless.

    Reply
  5. Kelly Senyei (Just a Taste) says

    March 20, 2013 at 11:17 am

    These are stunning! I absolutely love the pairing of carrots and thyme. They’re the perfect combo!

    Reply
  6. katie says

    March 20, 2013 at 11:08 am

    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!

    Reply
  7. Meagan @ A Zesty Bite says

    March 20, 2013 at 11:00 am

    I like roasted vegetables and these look great. I’m digging that you used nutmeg on them.

    Reply
  8. Bree {Skinny Mommy} says

    March 20, 2013 at 10:25 am

    I roast EVERYTHING! I will have to try this flavor combination–sounds great!

    Reply
  9. Stephanie @ Girl Versus Dough says

    March 20, 2013 at 10:23 am

    LOVE roasted carrots, and especially love the addition of thyme and nutmeg on these!

    Reply
  10. Lauren @ Climbing Grier Mountain says

    March 20, 2013 at 9:58 am

    I love roasted carrots. Completely agree with you on the whole non-roasted part. They just don’t taste the same!

    Reply
  11. Ali | Gimme Some Oven says

    March 20, 2013 at 9:49 am

    YUM! Anything is better roasted in my book. ;) These are beautiful!

    Reply
  12. Cassie | Bake Your Day says

    March 20, 2013 at 9:46 am

    I love roasted veggies. I want the whole bowl of these!

    Reply
  13. Sues says

    March 20, 2013 at 9:28 am

    Roasted carrots are seriously like candy to me. And this version looks extra awesome with the nutmeg!

    Reply
  14. Kathryn says

    March 20, 2013 at 8:11 am

    I love roasted carrots too – one of my absolute favourite vegetables and I love the combination of thyme and nutmeg you’ve used here!

    Reply
  15. Jamie | Thrifty Veggie Mama says

    March 20, 2013 at 7:38 am

    I love roasted veggies! I’m not a big fan of cooked carrots but love them roasted!

    Reply
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