Roasted Carrots -- Thanksgiving Favorite

Teresa Bailey


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.

Blue Ribbon Recipe

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. The Test Kitchen


★★★★☆ 5 votes

10 Min
45 Min


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

How to Make Roasted Carrots -- Thanksgiving Favorite


  1. 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.
  2. Peel all the shallots. Dice two shallots and halve the rest.
  3. 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.
  4. 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.

Printable Recipe Card

About Roasted Carrots -- Thanksgiving Favorite

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

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