By Martha Rose Shulman
Updated Nov. 13, 2023
- Total Time
- About 1 hour
- Rating
- 5(4,911)
- Notes
- Read community notes
This dish is inspired by a roasted carrot antipasto served at the now Oliveto Cafe in Oakland, Calif. The oven-roasted carrots are tossed with lots of parsley and thyme, which offset the sweetness of the carrots. This recipe makes a soft and tender carrot in about 30 minutes in the oven, but if you like browned and caramelized edges, roast uncovered for all, or part, of the cooking time.
Featured in: Carrots: Digging Deeper for Fall Flavor
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:Serves six
- 2pounds carrots
- 1teaspoon fresh thyme leaves
- 3tablespoons extra virgin olive oil
- Salt
- freshly ground pepper
- ½teaspoon dried oregano
- 3tablespoons finely chopped flat-leaf parsley
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
124 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 2 grams protein; 373 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
Step
1
Heat the oven to 400 degrees. Meanwhile, peel the carrots and cut into 2-inch segments, then quarter or cut into sixths lengthwise depending on size. Chop the thyme.
See AlsoBake the Number-One Banana Bread Recipe on the InternetCustard Pie Recipes | Taste of HomeRoasted Honey Cinnamon Butternut Squash RecipeGood Food, Good Life: 130 Simple Recipes You'll Love to Make and Eat: A Cookbook|HardcoverStep
2
Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano. Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 20 to 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 5 to 10 more minutes. (For caramelized edges, roast uncovered for all, or part, of the cooking time.)
Step
3
Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.
Tip
- Advance preparation: These will keep for four to five days in the refrigerator.
Ratings
5
out of 5
4,911
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Great Natural Flavor on Roasted Carrots
After reading other reviews, I:
1. Wrapped a half-size baking sheet in foil for easy clean-up.
2. Cut carrots in angled wedges for a better look.
3. Used half the olive-oil stated in the recipe
4. Tossed carrots in oil, thyme, s&p in separate bowl before adding to pan. Extra oil stays in the bowl!
5. Roasted 20 min @400; then another 7 min (also @400). Next time, I'll reduce heat to 375 for the last 7 minutes.
After roasting, toss carrots in a bowl with fresh-cut parsley.
Yum!
KBK
Fresh lemon thyme is the ticket with carrots. Lots of lemon thyme.
MH
I made this with a beautiful bunch of carrots from the farmer's market and fresh oregano and thyme as I had them on hand. Threw the parsley in before the roast by accident. Turned out incredible! Lined the baking pan with aluminum foil and covered with it as well. No clean up - an absolute keeper!
Stef
Do NOT cook these covered- they will be mushy and not roasted/caramelized. I wish I had followed my gut and cooked uncovered and next time in slightly thicker pieces. Nice flavor. One of very few disappointments in NYT cooking.
PDX Maus
So easy and delicious! I just used parchment paper, without oiling it, on a half sheet. I used dried thyme as that was all I had and would definitely double to 2 tsp. The parsley added at the end really rounded out the flavor. Prefer avocado oil because it doesn't add a distinct flavor, unlike olive oil, and can handle the higher heat. Had to roast an additional 15 minutes at 375 degrees uncovered to thoroughly cook the thicker pieces. Will definitely make it again.
Nan Holcomb
I didn't have any parsley, so I washed the carrot tops and used them instead. YUM!
Kieran
Do not cover with foil. Maybe covering is needed for very large and/or old carrots. Mine were purchased fresh (with tops) and in 25 minutes covered they turned to mush.
M
Or, as a "cheat": slice carots into equal strips, douse in olive oil, sprinkle with Za'tar, s &p. Roast for 20 minutes or until desired doneness. Sprinkle with more of the Za'atar and sea salt.
Doug
Need tip- if you want to decrease the cooking time, poach the carrots for about 5 minutes in rolling boiling water, then drain and let them steam-dry. Then go ahead and prepare uncovered. It will cut the cooking time down by 20-30 minutes.
Martin
After reading other reviews, I:1. Wrapped a half-size baking sheet in foil for easy clean-up.2. Cut carrots in angled wedges for a better look.3. Used half the olive-oil stated in the recipe4. Tossed carrots in oil, thyme, s&p in separate bowl before adding to pan. Extra oil stays in the bowl!5. Roasted 20 min @400; then another 7 min (also @400). Next time, I'll reduce heat to 375 for the last 7 minutes.6. After roasting toss carrots in bowl with parsely.
RyanF
30 minutes is too long! Carrots are practically mush. Check after 15 but my guess is 20 minutes is plenty.
Adam
Martha does it again. These are absolutely delicious. I use rainbow carrots if I can find them. I've also used chopped rosemary in place of thyme because I have a ton of it in my garden. I think any savory herb would do. Don't skimp on the oil.
greygrey
WOW, cut them on the diagonal, non stick foil, and roast uncovered at 425 for 25 to 30 minutes...they carmelized...it was like eating candy
K
1. Wrapped a half-size baking sheet in foil for easy clean-up.2. Cut carrots in angled wedges for a better look.3. Used half the olive-oil stated in the recipe4. Tossed carrots in oil, thyme, s&p in separate bowl before adding to pan. (Can sub avocado oil)5. Roasted 20 min @400; then another 7 min (also @400). Next time, I'll reduce heat to 375 for last 7 min.6. Toss in bowl with fresh chopped parsley
Amy Palmer Henry
I made this for myself knowing full well that my husband doesn't like cooked carrots. Guess what? He loved them and I was forced to share. This recipe is a winner, creating carrots with a deep rich flavor and jewel-like color.
Katherine
I didn't bother peeling the carrots, just scrubbing them clean. Turned out great!
deb
Great method. Check after 15 min
Sara
This steams the carrots more than roasting. Though they do look lovely and bright orange with this method, good for presentation. Next time I will remove the foil sooner to get them more caramelized flavor.
Jane
Carrots can be made and kept 4 - 5 days in fridge
susan
I use long carrots and slice them in half long ways, they are nice visually that way and the thin ends get more crispy and browned. I bake them at 400 for about 30 minutes. I have a cookbook from a local seattle chef and she roasts sliced fennel along with the carrots, which is delicious.
Erin S
Absolutely nothing special about these roasted carrots. Not sure why they’re rated 5 stars. I’ve made better just winging it.
sparklefern
Agree with everyone else on this: don’t cover them or they will steam.
Rachel
Made this Thanksgiving morning to take to friends’ and it was very good. I put parchment on a sheet pan, tossed carrots and thyme in a bowl, followed recipe as directed. A nice colorful low-fat vegan side dish (as a counterbalance to all those wonderful heavy foods.)
Tee
Flavor was great but they were a little over cooked. Next time I make them I will cover them for half the cooking time to be more firm and cook uncovered for the remaining time to roast or caramelize them. Not sure if that will work but everyone liked them enough to try making them again.
StRita
Yes. They are 5 star for a reason. So so good. I covered the sheet pan with foil and ran a swipe of olive oil across it with paper towel. Did not cover them, baked until they started caramelizing. Didn't bother with the parsley. Easy and delicious!
Maria Angel
I asked Husband to pick up two pounds of carrots and he brought home a sack of baby carrots. He said they were the only carrots sold in a two pound bag. There was a bright side! I did not have to peel them and they were the proper size for this recipe after on chop lengthwise.Co-workers ate them up.
Kat
Used baby carrots cut into fourths because that’s what we had on hand. Kids called them carrot French fries and gobbled them up I had to make a second batch. I forgot to use the parsley and did the uncovered roast about 1 to 2 minutes extra. Very good and lets natural carrot sweetness shine.
Susannah
Made these for T'Giving in 2022 exactly as written. They were so mushy they were unusable. Very disappointing.
Edie
Best to let carrots marinate in bowl for a while if possible. Also roast uncovered @ 425. Not necessary to peel carrots- just scrub well.
Graham Hill
Really great! I added a teaspoon of brown sugar. Adds subtle depth
Private notes are only visible to you.