Easy Thyme Roasted Carrots with Parmesan

Name: Easy Thyme Roasted Carrots with Parmesan
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 pounds whole carrots (peeled, sliced in half lengthwise, and cut into 1 and ½" pieces (Note 1)); 4 tablespoons extra virgin olive oil; 2 tablespoons grated Parmesan; 2 teaspoons fresh thyme leaves (minced); ½ teaspoon garlic powder; 1 teaspoon kosher salt; Ground black pepper

Jump to Recipe Print Recipe

Carrots don’t have to be boring, especially when they’re easy thyme roasted carrots with Parmesan! A simple side dish, these sweet and slightly caramelized vegetables pair well with poultry, fish, and red meat.

Recipe Mood: Easy Side Dish
Indulgence Level: Low
Effort Level: Easy

A bowl of easy thyme roasted carrots with Parmesan.

This post may contain affiliate links. Please read our affiliate disclosure.

Carrots may be loaded with nutrients, but they haven’t exactly earned a reputation as the most exciting vegetable in existence. But easy thyme roasted carrots with Parmesan? That’s a different story.

With their sweet caramelization and dusting of sharp Parmesan cheese, these carrots are a delicious side dish to just about anything, like these juicy grill pan chicken thighs.

These carrots are also ridiculously easy to make and practically foolproof. Just be sure to cook them until they’re fork-tender so that the roasted flavor permeates inside and out.

Sprinkle them with garlic powder, fresh thyme, and, of course, Parmesan (Pecorino Romano or Parmigiano Reggiano is recommended here), and you’ll be making these carrots on repeat.

Why You’ll Love These Easy Thyme Roasted Carrots with Parmesan

Quick preparation: All you need is about 15 minutes to get these carrots in the oven, and you’ll have a tasty side dish in no time.
They might encourage your kids to eat their veggies. If your kids aren’t fans of vegetables, these roasted carrots—with their enhanced sweetness and salty, cheesy kick—might get them to change their tune.
Excellent holiday side dish: These carrots make an easy yet delicious holiday side dish.

Key Ingredients

Whole Carrots: I think it’s easier to work with whole carrots instead of baby carrots.
Grated Parmesan: You can use any Parmesan you like, but I recommend a high-quality one like Parmigiano Reggiano. Pecorino Romano is also a good choice, even though it’s not technically Parmesan.

See the recipe card below for more information on ingredients and quantities.

How to Make This Recipe

Prep the carrots: Peel the carrots. Slice them down the middle lengthwise and cut into 1 and 1/2″ pieces. Toss the carrots on a large baking sheet with the olive oil, Parmesan, thyme, garlic powder, salt, and pepper, then spread them evenly.
Cook the carrots: Roast them in the oven at 400F for 30-40 minutes or until fork-tender.
Finish: Taste for salt. Garnish the carrots with more fresh thyme and Parmesan, if desired.

Caramelized carrots with fresh thyme and Parmesan.

Save This Recipe

Enter your email address to get a link to this post in your inbox!

Pro Tips

Cut the carrots about the same size: This will ensure they cook evenly. If the tops of your carrots are especially fat, cut them so they’re similar in size to those cut from the “skinnier” bottoms. Also, leave the bottoms whole if they’re very slender.

Variations & Substitutions

-Use 1/2 to 1 teaspoon dried thyme in place of the fresh.
-You can use any fresh or dried herbs you like or have on hand. Parsley, chives, and marjoram are all good options.
-You can use fresh garlic if you’d like. Either grate or mince it and add it to the pan during the last 5 minutes of cooking time.

Recipe FAQs

Do I have to peel carrots before cooking them?

Although I like to peel my carrots, you don’t have to (and this outer layer does contain extra fiber). Just make sure to scrub them thoroughly to remove any dirt embedded in them.

What can I serve with roasted Parmesan carrots?

This delicious vegetable pairs well with baked fish, roast chicken or turkey, a juicy steak, or a tender pork tenderloin, and those are just a few suggestions.

Can I make these carrots in advance?

You can cut the carrots in advance and toss them with the remaining ingredients except for the olive oil. Cover the seasoned carrots and store them in the refrigerator until ready to use. Toss the carrots with the olive oil just before you roast them.

Storage

Refrigerator: Store in an airtight container in the refrigerator for up to 4 days.
Freezer: I don’t recommend freezing these carrots. They’ll turn limp and unappetizing.
Reheat: Reheat the carrots in the oven, uncovered, at 350F. You can also reheat them in the microwave.

More Side-Dish Recipes

If you’ve enjoyed this recipe, please take a moment to leave a five-star review below. You could also tag me on Instagram (@forcarbssake) with a picture of your finished dish!