Can I make this recipe with baby carrots instead of whole carrots?

Yes, you can use baby carrots as a time-saving alternative, though they won't develop quite the same depth of flavor as fresh whole carrots. If using baby carrots, reduce the cooking time by about 5 minutes since they're typically smaller. Just watch them closely so they don't overcook.

How do I know when the carrots are perfectly roasted?

The perfect roasted carrot should be tender enough to pierce easily with a fork, but not so soft that it's mushy. Look for caramelized, golden-brown edges and a slightly wrinkled appearance. They should maintain their shape when lifted from the baking sheet.

Can I prepare these carrots in advance for a dinner party?

Absolutely! You can peel and cut the carrots up to 24 hours in advance and store them in cold water in the refrigerator. For the best texture and flavor, I recommend roasting them shortly before serving, but if needed, you can roast them earlier in the day and reheat them in a 350°F oven for about 10 minutes before serving.

Is there a substitute for fresh thyme if I don't have any?

If fresh thyme isn't available, you can use dried thyme at a ratio of 1 teaspoon dried for every tablespoon of fresh. Other herbs that work well include rosemary, oregano, or even a herbes de Provence blend. Each will give the dish a different character, but all are delicious!

Lemon Thyme Roasted Carrots Recipe

Name: Lemon Thyme Roasted Carrots Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: Vegetables; 1 pound fresh whole carrots; Seasonings; 2 tablespoons olive oil (extra virgin); 2 tablespoons lemon juice (juice from ½ a lemon); ½ several stems of fresh thyme (leaves only); Salt & pepper to taste

Description

A simple yet flavorful side dish, Lemon Thyme Roasted Carrots bring a delightful combination of fresh thyme and the zesty hint of lemon. These tender, oven-roasted carrots are perfect for a healthy weeknight dinner or special gatherings. The fresh lemon juice and thyme elevate the natural sweetness of the carrots, making them a crowd-pleaser.

Ingredients

Units Scale

Vegetables
1 pound fresh whole carrots
Seasonings
2 tablespoons olive oil (extra virgin)
2 tablespoons lemon juice (juice from 1/2 a lemon)
1/2 several stems of fresh thyme (leaves only)
Salt & pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven
Preheat your oven to 400°F (200°C) to get it ready for roasting.
Prepare the Carrots
Begin by peeling the carrots. Then, cut them into sticks approximately 2½ to 3 inches long and ½ to 1 inch wide to ensure even cooking.
Arrange on a Baking Sheet
Place the carrot sticks in a single layer on a baking sheet. This ensures they roast evenly and don’t steam.
Season the Carrots
Drizzle olive oil and lemon juice over the carrots. Sprinkle them generously with salt and pepper for seasoning.
Add the Thyme
Remove the leaves from the thyme sprigs by sliding your fingers down the stem. Sprinkle the leaves evenly over the carrots. Fresh thyme is recommended for its bright flavor, but dried thyme can be used as a substitute.
Bake the Carrots
Roast the carrots in the preheated oven for 25–30 minutes. Flip them halfway through cooking to ensure both sides become glossy and golden. The carrots are ready when they are tender and slightly caramelized.

Notes

Fresh herbs provide a brighter and more vibrant flavor, but dried thyme can substitute in a pinch.
For added depth, you can drizzle a touch of honey on the carrots before baking to enhance their natural sweetness.
Pair these roasted carrots with grilled meats or enjoy them as a standalone snack!

Nutrition

Serving Size: 1/6 of recipe
Calories: 70
Sugar: 5g
Sodium: 60mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 1g
Cholesterol: 0mg