This roasted carrots and mushrooms dish is flavored with fresh thyme and roasted in the oven to bring out the naturally sweet flavor of the carrots. It’s scrumptious!
Using fresh herbs for cooking recipes adds so much flavor. For today’s recipe, the fresh thyme is one of the stars!
It would make a great side dish for Thanksgiving dinner, or a quick and easy addition to a weeknight meal.
Ingredients for these roasted carrots and mushrooms with thyme
The recipe takes just a few ingredients and very little effort.
- 6 medium sized carrots, cut on the diagonal
- 8 ounces sliced mushrooms (I used white mushrooms)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons clarified butter, melted
- 1 ½ teaspoons fresh thyme leaves
- Sea salt and cracked black pepper to taste
- Fresh chopped thyme to garnish
I used clarified butter and olive oil in this recipe. I like the flavor that the butter imparts and the process of clarifying it removes the milk solids to make it Whole30 and Paleo complaint.
It’s very easy to make and I love that it has a higher smoke point than butter but still gives a great butter flavor.
How to make roasted carrots and mushrooms with thyme
If you have 10 minutes to get these carrots and mushrooms ready for the oven, you are almost done with the recipe! This side dish is a busy cook’s dream.
Start by preheating your oven to 450°F (230°C)
Cutting your carrots on the diagonal. To make the pieces about the same size, cut the larger ones towards the bottom of the carrot in half.
Toss them in a bowl with half the olive oil and melted butter, as well as the thyme, sea salt, and cracked black pepper.
Lay them out on a baking sheet lined with parchment paper. The carrots go into the oven first to cook, since they take a little longer.
While they are roasting, wash, dry, and cut your mushrooms into slices that are about the same thickness as the carrot width.
Place in the same bowl and coat with the rest of the oil and butter.
After 15 minutes take out the carrots, give them a good toss and add the mushrooms and continue roasting for another 15 minutes.
The roasted carrots will be nice and sweet with some darker bits, and the mushrooms will be tender and lightly browned. Don’t they look wonderful?
Tasting these roasted carrots and mushrooms
I guarantee you that once you have tried roasted carrots, you won’t ever want to boil or microwave them again.
The roasting brings out the natural sweetness and makes them taste amazing. Don’t worry if some of the carrots look more brown than the others (I like those the best) That is just extra flavor!
The lovely sweet carrots are great just on their own. However, when you add in the earthiness of the mushrooms and the goodness of freshly grown thyme and you have the perfect Thanksgiving side dish.
I love to use these roasted vegetables in my roasted carrot salad. It has a lovely balsamic dressing and is flavored with dried cranberries and pecans. SO YUMMY!
These roasted carrots and mushrooms with thyme are gluten-free, dairy-free, Paleo, Whole30 compliant and vegetarian approved.
So tasty AND good for you too! If you are looking for a quick and easy side dish that your holiday guest will love, be sure to try this recipe. You’ll be glad you did!
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Roasted Carrots and Mushrooms with Thyme - Savory Roast Carrot Side Dish
This savory roasted carrots and mushrooms are gently cooked and seasoned with fresh thyme. They are simple to do and taste amazing.
Ingredients
- 6 medium sized carrots, cut on the diagonal
- 8 ounces sliced mushrooms (I used white mushrooms)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons clarified butter, melted
- 1 ½ teaspoons fresh thyme leaves
- Sea salt and cracked black pepper to taste
- Fresh chopped thyme to garnish
Instructions
- Preheat the oven to 450ºF (230ºC).
- Peel the carrots.
- Cut the carrots on the diagonal into slices, cutting the larger pieces in half to make sure they are all the same diameter.
- Place them in a large bowl and toss with half the olive oil, butter. Add the fresh thyme, sea salt, and pepper and continue tossing.
- Spread on large baking sheet lined with parchment paper in a single layer.
- Roast the carrots 15 minutes.
- While carrots are roasting, wash the mushrooms and dry them with paper towels.
- Slice the mushrooms evenly, a bit thicker than the carrots.
- Place the mushrooms in the bowl that the carrots were in and toss them with the other half of the butter and olive oil.
- Remove the carrots from oven and stir.
- Then add the sliced mushrooms and roast 10-15 minutes more.
- Serve hot, sprinkled with fresh thyme.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 105Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 11mgSodium: 125mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 1g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.