Roasted Carrots -- Thanksgiving Favorite

Teresa Bailey Recipe

By Teresa Bailey teresadoula

I made these for Thanksgiving and the family said they were the best carrots they had ever had. The roasting brings out the sweetness and cutting them the same size means they are done together and not overcooked.

Recipe Rating:
 3 Ratings
Prep Time:
Cook Time:
Cooking Method:

Blue Ribbon Recipe

Notes from the Test Kitchen:
Carrots are sweet and roasting makes them even sweeter. The seasonings were just right. I didn't need to roast as long as the recipe stated. Since cooking times vary with ovens, watch these really close.


1 1/2 lb
carrots, cleaned
2 Tbsp
butter, melted
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8 medium
1 tsp
fresh thyme, chopped fine
2 Tbsp
lemon juice
salt, pepper to taste
olive oil to drizzle over

Directions Step-By-Step

Prepare carrots by halving them cross-wise and cutting them length-wise to make even sized pieces. The pieces should be larger than matchstick and bigger than bite-sized.
Peel all the shallots. Dice two shallots and halve the rest.
Adjust oven rack to middle position, heat to 425 degrees, in bowl combine ingredients, tossing to coat, transfer carrots to foil or parchment lined baking sheet, spread into single layer.
Cover baking sheet tightly with foil and cook for 15 minutes. Remove foil and continue to cook, stirring twice, until carrots are well browned and tender, 30-35 minutes. Serve hot.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids