Pan Roasted Carrots

Dinner | Feeds 4-6 | Total Time 1hr

Sweet caramelized carrots dressed with thyme and onions for any occasion


If you prefer to not use onions, increase the quantity of carrots to 3lbs.

Halved or quartered shallots can also be used in place of onions


  • 2lbs of Earth and Time carrots, scrubbed gently or peeled
  • 2 small onions (sweet or red), peeled and cut into quarters or eighths
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon chopped fresh thyme
  • Kosher salt and fresh ground pepper to taste


  1. Preheat oven to 425°F
  2. Toss carrots and onions in a large bowl with oil, thyme, salt and pepper.
  3. Spread on a large rimmed baking sheet lined with parchment.
  4. Roast, stirring once or twice until the carrots and onions are fork tender and browning in spots, 40 to 45 minutes.
  5. Serve hot – if desired, sprinkle with additional fresh thyme
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