Thyme-Roasted Carrots

Oven Roasted Carrots With Thyme

Oven Roasted Carrots With Thyme

These oven-roasted carrots make a simple and nutritious side dish. Carrots are cut batonnet-style and tossed in olive oil and herbs, then roasted until tender.
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Total Time: 45 minutes
Servings: 7 servings


Calories:107 kcal
Carbs:13 g
Sodium:173 mg
Potassium:418 mg
Phosphorus:46 mg
Protein:1 g
Fiber:4 g


  • 1 Large mixing bowl
  • 1 Peeler
  • 1 Cutting Board
  • 1 Chef or chopping knife
  • 1 Oven


  • 2 lbs Carrots, peeled and cut batonnet style (¼" x ¼" x 2") Alternatively you can buy a bag of pre-cut baby carrots
  • 3 tbsp Extra virgin olive oil
  • 1 tsp Thyme leaves, fresh and chopped
  • ½ tsp Oregano
  • ¼ tsp Salt
  • Freshly ground pepper


  • Preheat the oven to 400°.
  • Lightly oil a sheet pan or a casserole dish large enough to fit all the carrots in a single layer. In a large bowl, toss the carrots, oil, salt, pepper, thyme, and oregano until the carrots are evenly coated.
  • Spread in an even layer in the prepared vessel and cover with foil. Place in the oven for 30 minutes.
  • Uncover and test tenderness. If more time is needed, remove the foil and turn the heat down to 375° for 10 to 15 more minutes

Full Nutrition

Nutrition Facts
Oven Roasted Carrots With Thyme
Amount Per Serving
Calories 107 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 173mg8%
Potassium 418mg12%
Carbohydrates 13g4%
Fiber 4g17%
Sugar 6g7%
Protein 1g2%
Vitamin A 21667IU433%
Vitamin B1 0.1mg7%
Vitamin B2 0.1mg6%
Vitamin B3 1mg5%
Vitamin B5 0.4mg4%
Vitamin B6 0.2mg10%
Vitamin C 8mg10%
Vitamin E 2mg13%
Vitamin K 22µg21%
Calcium 46mg5%
Copper 0.1mg5%
Folate 25µg6%
Iron 1mg6%
Manganese 0.2mg10%
Magnesium 16mg4%
Phosphorus 46mg5%
Selenium 0.1µg0%
Zinc 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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