25 Reviews of Roasted Baby Carrots With Thyme

From: Mrs.Jack

On Jun 1, 2008

I was amazed how delicious the thyme was w/ the carrots-we loved them!!! I used the mock baby carrots that I spread on a foil-lined pan. I did not cook the full 30 minutes since we like our carrots a bit crunchy-more like 20 minutes. Thank you for a great recipe!!!

From: Fairy Nuff

On Jul 5, 2006

My family loves roasted carrots so it was great to discover a new way to present them. I used larger carrots that I cut into largish chunks but other than that followed the recipe. Loved the lemony/herby taste.Thanks Paula!!

From: bluemoon downunder

On Jun 4, 2006

So easy to make and with the lemon zest and thyme, these were every bit as delicious as I'd anticipated. The only change I made was to add some granulated garlic with the oil, salt and thyme in step 2. We eat a lot of baby carrots, and I'll be doing them this way often from now on. Thank you, Paula, for posting this recipe.

From: Andi of Longmeadow Farm

On Jun 5, 2007

Don't know why I never thought of this before~this recipe blew me away~ How delicious, the little circles/or baby carrots are just little nuggets of flavor, with the addition of thyme and lemon zest, and green onion at the last minute brings all this wonderful combination together. I used a tablespoon of low fat garlic Italian dressing in place of the olive oil. Thanks so much! ZWT3 07'

From: CooksSoGood

On May 8, 2008

We really enjoyed these carrots. I did sprinkle some garlic powder in and it really combined well with the other ingredients. Will be making often as everyone really liked them!

From: rohanlori

On Feb 5, 2009

I've used this recipe several times. It's a great way to roast carrots. 5 stars!

From: TheGrumpyChef

On May 18, 2009

Very simple and delicious recipe. I had to use ground thyme, because it's all I had on hand. And I cooked them on the grill, for about 50 minutes instead of the oven. Turned out great! Thanks for sharing your recipe!

From: Lori Mama

On May 28, 2007

The kids weren't all that fussy about these, but I liked them. I think it's because they don't like strong herbs, which dried tyme sometimes can be. I was hoping they'd brown up a little from the rasting, but didn't want to over roast them to the point they turned to mush. I had to sub chives, as my green onions looked pretty sad.

From: KLHquilts

On May 31, 2007

These were great! I was looking for a carrot recipe that wasn't too sweet. Unfortunately DH and I each tried one as the dish came out of the oven; as a result, we never got around to sprinkling them with lemon zest, pepper and green onion. We just ate 'em straight from the oven! Next time I'll try to actually finish the recipe ....

From: Chef floWer

On Jul 9, 2007

I made this for Zaar World Tour III - This was such a great way of using baby carrots and a great side dish for any roast. I kept to the recipe as written and everyone who had these all enjoyed every bite. Thank you Paula G