Oven Roasted Carrots with Onions and Thyme
These Oven Roasted Carrots with Onions and Thyme are a simple, yet elegant side dish. A savory blend of olive oil, salt, pepper and thyme are tossed with fresh carrots. Then, the carrots are drizzled with vegetable bouillon broth and roasted in the oven until tender.
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What do I need to make the Oven Roasted Carrots?
This healthy and delicious side dish comes together with just nine ingredients, most of them you will likely have on hand! Here is what you will need:
- Carrots: Source large, fresh carrots for this delicious dish! When cutting them, try to make sure they are fairly even in size so they bake evenly.
- Olive Oil: Use a high quality Extra Virgin Olive Oil for this dish!
- Salt: While you can use any salt you have in the cupboard, I love using a coarse Kosher sea salt.
- Pepper: Again, any kind of pepper that you have on hand is fine, but a coarse, butcher ground black pepper is my favorite to use for this vegetarian side dish.
- Thyme: I used dried thyme here, but fresh thyme will work beautifully. If you do use fresh, add 1 tablespoon if chopped leaves instead of 1 teaspoon.
- Onion: A white onion, finely diced really adds to the flavor and texture of the roasted carrots.
- Vegetable Bouillon: The vegetable bouillon broth is drizzled on top of the carrots for a savory taste.
- Parsley: Add some fresh, chopped parsley as a garnish before serving for some added color!
What Kitchen Items are Needed for the Savory Carrots?
- Cutting Board
- Sharp Knife
- Vegetable Peeler
- Baking sheet
- Parchment Paper
- Large mixing bowl
- Small mixing bowl
- Aluminum foil
Looking for more delicious vegetable side dish recipes? Give these reader favorites a try:
Roasted Fingerling Potatoes and Brussels Sprouts | Roasted Broccoli and Sweet Potatoes in Coconut Oil
How do I make the Oven Roasted Carrots and Onions?
There are just a few simple steps to creating this colorful and delicious vegetarian side dish! Here is what you will need to do.
Step 1: Prepare the Carrots
Preheat the oven to 375 Fahrenheit. Grease or line a baking sheet pan with parchment paper. Peel the carrots, cut them in half crosswise and then into strips lengthwise.
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*Pro Tip: Spray the baking sheet with cooking spray before lining with parchment paper. This will make it easier for the parchment paper to stick to the baking sheet.
Step 2: Prepare the Olive Oil, Herbs and Onion
In a large bowl combine the olive oil, salt, pepper, thyme and diced onion.
Step 3: Toss the Carrots in the Olive Oil Mixture
Next, add the carrots and gently toss to coat the carrots completely with the olive oil mixture.
Step 4: Spread Carrots on Baking Sheet and Drizzle with Vegetable Bouillon
In a small bowl mix together the water and the vegetable bouillon. Place the carrot mixture on the prepared sheet pan, pour the water/bouillon over top and cover tightly with aluminum foil.
Step 5: Bake, Serve and Enjoy the Oven Roasted Carrots!
Bake for 40 minutes, until the carrots are just tender. Remove the foil and bake an additional 10 minutes. Transfer to a serving dish and garnish with fresh parsley, serve warm and enjoy!
Oven Roasted Carrots
Ingredients
- 2 pounds medium carrots
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 teaspoon dried thyme
- 1 small onion finely diced
- 3 tablespoons water
- 1 teaspoon vegetable bouillon powder
- Fresh parsley for garnish.
Instructions
- Preheat oven to 375F. Grease or line a sheet pan with parchment paper.
- Peel the carrots, cut them in half crosswise and then into strips lengthwise.
- In a large bowl combine the olive oil, salt, pepper, thyme and onion. Add the carrots and toss to coat.
- In a small bowl mix together the water and the vegetable bouillon.
- Place the carrot mixture on the prepared sheet pan, pour the water/bouillon over top and cover tightly with aluminum foil.
- Bake for 40 minutes, until the carrots are just tender. Remove the foil and bake an additional 10 minutes.
- Transfer to a serving dish and garnish with fresh parsley.
