Carrots: Oven Roasted Carrots


  • 2 bunches tender carrots with greenery attached
  • Kosher salt
  • Fresh cracked black pepper
  • 1 1/2 Tbsp. fresh thyme leaves
  • 2 Tbsp. extra virgin olive oil


Preheat oven to 425˚F. Wash carrots thoroughly. Cut carrots on a diagonal into approximately 1-inch wide sections, but leave the tops on, trimming all but the last inch or so of the foliage off. This is a nice touch when using these tender carrots. Place the carrots in a 9x13 baking dish. Toss the carrots in the salt, pepper, thyme and olive oil and allow them to be distributed as evenly as possible. Place the baking dish in the oven and cook for 60 to 75 minutes until very tender. You may wish to stir them once or twice during the cooking process, this is perfectly fine. Some pieces may get caramelized as the sugars from the carrots emerge in the cooking process. Serve warm or at room temperature.

Recipe from P. Allen Smith’s Veggies & Herbs card collection, featuring 27 of Smith’s favorite herbs and vegetables, as well as corresponding recipes for a true garden-to-table experience. Browse this and other P. Allen Smith books and publications at

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