Oven Roasted Carrots

Oven baked carrots with herbs in a white bowl.

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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Course: Side Dish

Cuisine: American

Keyword: Oven Roasted Carrots

Prep Time: 10

Cook Time: 1

Servings:

Calories: 74kcal

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.

Notes

Notes:

You can scrub the carrots with a vegetable brush instead of peeling them if you prefer.

Try to cut the carrots roughly the same size so that they cook uniformly.

Nutrition