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roasted carrots, thanksgiving favorite

(5 ratings)
Blue Ribbon Recipe by
Teresa Bailey
Pittsburgh, PA

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

Thyme gives a fall/Thanksgiving feel to these delicious roasted carrots. The shallots add a nice punch of flavor that's a nice contrast to the sweet carrots. We love how the carrots and shallows caramelize in the high heat of the oven. These carrots are an easy side dish for any meal. They're not just for a holiday dinner.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 5 -6
prep time 10 Min
cook time 45 Min
method Broil

Ingredients For roasted carrots, thanksgiving favorite

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

How To Make roasted carrots, thanksgiving favorite

  • Carrots cut into sticks.
    Prepare carrots by halving them cross-wise and cutting them length-wise to make even-sized pieces. The pieces should be larger than a matchstick and bigger than bite-sized.
  • Peeled shallots cut in half and diced.
    Peel all the shallots. Dice two shallots and halve the rest.
  • All ingredients added to a bowl.
    Adjust oven rack to middle position. Heat to 425 degrees. In a bowl, combine ingredients tossing to coat.
  • Carrots and shallots on a baking sheet.
    Transfer carrots to a foil or parchment-lined baking sheet. Spread into a single layer.
  • Baking sheet covered with foil and in the oven.
    Cover baking sheet tightly with foil and cook for 15 minutes.
  • Foil removed and continuing to roast in the oven.
    Remove foil and continue to cook, stirring twice, until carrots are well browned and tender, 30-35 minutes.
  • Roasted carrots and shallots caramelized.
    Serve hot.