Roasted Carrots with Thyme

A delicious vegetable side dish for a festive lunch or dinner.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 800 g Carrot, fresh

  • 4 spoon Oil, olive

  • 0.75 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 7 twig Thyme, fresh

Steps

  1. Preheat the oven to 180 degrees Celsius. Clean and wash the carrots. Peel or scrub them if necessary. If you have small carrots, leave them whole; otherwise, cut the carrots into approximately 5 cm pieces.

  2. Line a small deep baking dish with parchment paper. Place the carrots in the dish and season them with pepper, salt, and olive oil. Add sprigs of fresh thyme and mix everything well with your hands, then spread evenly across the bottom of the dish.

  3. Place the dish in the preheated oven and bake until the carrots are tender (approximately 35 to 45 minutes, depending on the size of the carrots). Stir every 15 minutes to ensure even roasting.

Nutrition Information (Per 100g)

  • Calories: 81.58 kcal
  • Fat: 4.72 g
    • Saturated Fat: 0.59 g
  • Carbohydrates: 8.74 g
    • Sugars: 3.78 g
  • Protein: 0 g
  • Fiber: 2.01 g

Advice

Carrots can also be seasoned with a bit of balsamic vinegar before roasting (add 1 to 2 tablespoons). Carrots also pair wonderfully with ginger, orange juice, and honey. Roasted carrots can be served as a side dish with roasted beef, pork, or poultry, with baked fish, or with boiled veal.