Roasted Carrots with Thyme and Nutmeg

4.84 from 6 votes

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

Prep Time10

Cook Time20

Total Time30

Course: Sides & Vegetables

Cuisine: American

Diet: Vegan

Servings:

6 to 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 (or ground nutmeg)
¼ teaspoon kosher salt, or to taste
⅛ teaspoon coarse ground black pepper, or to taste

Preheat oven to 450°F.
6 to 8 large carrots, peeled and cut into uniform slices about ¾ inch thick, 1 tablespoon olive oil, 1 ½ teaspoons fresh thyme leaves, roughly chopped, ½ teaspoon freshly grated nutmeg, ¼ teaspoon kosher salt, or to taste, ⅛ teaspoon coarse ground black pepper, or to taste
On a rimmed baking sheet, toss the sliced carrots with oil, thyme, nutmeg, salt and pepper. If you prefer, you can use a mixing bowl to do this.
Bake for 10 minutes, stir, and bake for 15 to 20 more minutes, until tender and golden brown.

Storage and reheating: Store in the refrigerator for up to 5 days or freezer for 3 to 6 months. For best results, reheat the carrots (unthawed if frozen) in the oven (350°-375°F) or toaster oven for 10 minutes or so. An air fryer works well, too. You can also reheat them in the microwave in 30 second increments until heated through.
Add a glaze: 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!

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