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Home » Recipes » Vegetable Recipes

March 24, 2012 · 10 Comments

Butter and Thyme Roasted Carrots

Gluten Free Recipes· Vegetable Recipes

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Carrots sliced diagonally tossed with fresh thyme, butter, Kosher salt and fresh black pepper; then roasted until caramelized.

Carrots sliced diagonally tossed with fresh thyme, butter, Kosher salt and fresh black pepper; then roasted until caramelized.

Carrots sliced diagonally tossed with fresh thyme, butter, Kosher salt and fresh black pepper; then roasted until caramelized.

I recently received the newest copy of Cooking Light magazine and in it, they had a recipe for Roasted Carrots. Their recipe included butter and olive oil; however, I wanted to add some fresh herbs to mine. I also omitted the olive oil as I thought the butter would be enough and it was.

Thyme & Butter Roasted Carrots

How do you make Butter and Thyme Roasted Carrots?

For this recipe you'll need carrots, butter, fresh thyme, Kosher salt and black pepper. Steam carrots over a double boiler until they start to soften; approximately 10 minutes.

Next, add them to a bowl and add the thyme, butter, salt, and pepper. Coat well then place on a baking sheet and bake at 425 degrees for 15 minutes.

Carrots sliced diagonally tossed with fresh thyme, butter, Kosher salt and fresh black pepper; then roasted until caramelized.

These carrots were extremely tasty and I've said it before, there's nothing like roasting your vegetables!

The only key is to make sure you don't peel the carrots while the kids are nearby. I had to pry them away from their little hands as they were imitating Bugs Bunny running around the house with them yelling "What's up Doc?!" Yup, never dull around here. 

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Thyme & Butter Roasted Carrots

Butter and Thyme Roasted Carrots

Carrie's Experimental Kitchen
Carrots sliced diagonally tossed with fresh thyme, butter, Kosher salt and fresh black pepper; then roasted until caramelized.
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Vegetables
Cuisine American
Servings 4

Ingredients
  

  • 2 lb. Carrots, peeled and sliced diagonally into ¼"
  • 1 tbsp. Fresh Thyme
  • 2 tbsp. Butter, melted
  • ½ tsp. Kosher Salt
  • ⅛ tsp. Black Pepper

Instructions
 

  • Preheat oven to 425 degrees F.
  • Steam carrots over a double boiler until they start to soften; approximately 10 minutes. 
  • Next, add them to a bowl and add the thyme, butter, salt, and pepper. Coat well then place on a baking sheet and bake for 15 minutes. 

Nutrition

Calories: 150kcalCarbohydrates: 23gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 443mgPotassium: 752mgFiber: 7gSugar: 11gVitamin A: 38250IUVitamin C: 19mgCalcium: 92mgIron: 1mg
Keyword carrots
Tried this recipe?Let us know how it was!

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Carrots sliced diagonally tossed with fresh thyme, butter, Kosher salt and fresh black pepper; then roasted until caramelized.

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Reader Interactions

Comments

  1. Carolyn Bryan says

    March 12, 2013 at 7:47 pm

    I have recently discovered roasting vegetables and I no longer have to worry about my teen eating his veggies! I think this is going to be what's for dinner tonight! Thanks for the recipe.

    Reply
    • Carrie's Experimental Kitchen says

      March 13, 2013 at 11:02 am

      That's how I got my kids to eat their veggies as well. They really take on a wonderful flavor when roasting. Thanks for stopping by Carolyn and I hope you like them.

      Reply
    • Carolyn Bryan says

      March 14, 2013 at 12:39 am

      Ok, didn't try them last night, but did make them tonight, and they were heavenly! I love thyme and it goes very nicely with carrots. Thanks again, for another great recipe!

      Reply
    • Carrie's Experimental Kitchen says

      March 17, 2013 at 1:37 pm

      I'm so glad you liked them Carolyn!

      Reply
  2. Carrie says

    March 24, 2012 at 10:08 pm

    I love me some fresh cooked carrots!

    Reply
    • Carrie's Experimental Kitchen says

      March 26, 2012 at 6:40 pm

      Glad you like these!

      Reply
  3. raquel@eRecipe.com says

    March 24, 2012 at 8:39 pm

    A great way to add flavor to carrots. Thanks for sharing =)

    Reply
    • Carrie's Experimental Kitchen says

      March 26, 2012 at 6:40 pm

      Thanks for stopping by Raquel!

      Reply
  4. Misbah says

    March 24, 2012 at 6:39 pm

    You are right, roasted vegetables are the best: Love these.
    Misbah/Cupcakeluvs

    Reply
    • Carrie's Experimental Kitchen says

      March 26, 2012 at 6:39 pm

      Thanks Misbah!

      Reply

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