Carrie’s Experimental Kitchen

Thyme & Butter Roasted Carrots

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 but I wanted to add some fresh herbs to mine, hence the thyme. I also omitted the olive oil as I thought the butter would be enough and it

These Thyme & Butter Roasted 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. 🙂
Thyme & Butter Roasted Carrots


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Thyme & Butter Roasted Carrots
Thyme & Butter Roasted Carrots
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Course: Vegetable
Servings: 6
Author: Carrie's Experimental Kitchen
  • 2 lb. Carrots, peeled and sliced diagonally into 1/4"
  • 1 tbsp. Fresh Thyme
  • 2 tbsp. Butter, melted
  • 1/2 tsp. Kosher Salt
  • 1/4 tsp. Fresh Ground Pepper
  1. Steam carrots over a double boiler until they start to soften; approximately 10 minutes. 

  2. 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. 


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  1. Misbah
    March 24, 2012 at 6:39 pm - Reply

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

    • Carrie's Experimental Kitchen
      March 26, 2012 at 6:39 pm - Reply

      Thanks Misbah!

  2. Carrie
    March 24, 2012 at 10:08 pm - Reply

    I love me some fresh cooked carrots!

    • Carrie's Experimental Kitchen
      March 26, 2012 at 6:40 pm - Reply

      Glad you like these!

    March 24, 2012 at 8:39 pm - Reply

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

    • Carrie's Experimental Kitchen
      March 26, 2012 at 6:40 pm - Reply

      Thanks for stopping by Raquel!

  4. Carolyn Bryan
    March 12, 2013 at 7:47 pm - Reply

    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.

    • Carrie's Experimental Kitchen
      March 13, 2013 at 11:02 am - Reply

      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.

    • Carolyn Bryan
      March 14, 2013 at 12:39 am - Reply

      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!

    • Carrie's Experimental Kitchen
      March 17, 2013 at 1:37 pm - Reply

      I’m so glad you liked them Carolyn!

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