Garlic Thyme Roasted Carrots
Whenever people ask me for side dish recommendations for one of my main course recipes, I almost always suggest roasted vegetables. There are endless combinations and varieties, they’re easy to prep, and they go with practically everything. Plus, they’re my absolute favorite way to get some veggies in because they’re so delicious. I’d say we do broccoli most often, but I love changing it up and trying different vegetables, seasonings and herbs. These Garlic Thyme Roasted Carrots were a tasty result of that experimentation and I’d call them a big success. The subtly sweet carrots pair beautifully with the fresh herb and garlic.
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Looking for more veggie-based side dishes? Check out my Cheesy Broccoli Bake, Garlic Roasted Green Beans, Zucchini Casserole, Parmesan Roasted Sweet Potatoes, Loaded Cauliflower Bake, Sauteed Brussels Sprouts with Apples, Balsamic Roasted Vegetables and more in my side dish category.
Garlic Thyme Roasted Carrots
Ingredients
- 1 lb peeled carrots, sliced diagonally into ½” rounds
- 1 tablespoon olive oil
- 2 teaspoons fresh thyme leaves
- Salt and pepper to taste
- ½ teaspoon minced garlic
Instructions
- Preheat the oven to 400 degrees. Line a large baking sheet with aluminum foil or parchment paper and set aside.
- Place the sliced carrots in a mixing bowl and drizzle with olive oil. Stir to coat, making sure oil is evenly distributed on the carrots. Add the thyme, salt and pepper and stir until well combined.
- Spread the carrots across the lined baking sheet in a single layer. Place the carrots in the oven for 15 minutes. Remove from the oven and sprinkle the minced garlic over top of the carrots. Stir until garlic is well combined with the carrots and return to the oven for 5-10 additional minutes until carrots have reached desired texture and garlic is fragrant.
Notes
2 per serving (P+ calculated using the recipe builder on weightwatchers.com)