Roasted Carrots with Shallots and Thyme

Last week I came home with a big bunch of these lovely multi-colored carrots. Don't they look delicious? And because I love them roasted, this time I wanted a little something extra so searched online a bit and discovered a recipe that suggested adding fresh thyme and shallots to the roasting pan. Sounded awesome. The result?
Do you see that enormous plate of cooked carrots below? Well, I ate the entire plate for dinner. OMG, they were soooooo good. That was all I ate too....just those carrots. Carrot heaven, my friends. Caramelizing veggies brings out their sweetness and while I love most vegetables done this way, these carrots are now my favorite, displacing roasted fennel by a hair. The shallot addition was genius (slice them in big chunks as they burn if you slice them thinly) and because I didn't have any fresh thyme, I sprinkled on some dried thyme; you needn't hesitate to do that in a pinch, the flavor was still amazing.

Roasted Carrots with Shallots & Thyme
From Meals

2 pounds small- to medium-size carrots
1 cup sliced shallots
2 teaspoons fresh thyme
3 tablespoons extra-virgin olive oil
Coarse salt and ground black pepper


Preheat oven to 425° F. Place rack in center of oven.

Peel carrots if desired and trim green top, leaving about 1/2–inch. Cut larger carrots in half lengthwise and place in a rimmed baking sheet. Add shallots and thyme; drizzle with oil and stir to coat. Season with salt and pepper.

Roast for about 30 to 35 minutes or until tender and lightly browned. Season with additional salt and pepper, if desired.


  1. Hi Barbara,

    I love the multi coloured carrots, and just last week I bought some purple ones. I can see how you could eat the plate of them, they are delicious and would be so nice with the shallots and thyme.
    Thanks for sharing the recipe.
    Wishing you a great new week

  2. A beautiful dish! A perfect combination of flavors.



  3. Delicious !!!...love Ria ..x !

  4. I love that for dinner..just a whole plate of nicely roasted vegetables..and those carrots..I am so happy to see them popping up everywhere here!

  5. I know I could eat a whole plate of carrots for dinner as well when they are prepared this way. I saw these rainbow carrots at the farmers' market this weekend.

  6. You carrots are beautiful - I think I could make a whole meal out of them too! And adding shallot sounds like it takes it up a notch. Win!

  7. Those are such beautiful carrots- I LOVE the colors!


  8. Hello Barbara,

    Oh I've missed visiting your blog. I always pick up some great ideas. I'm kind of bored of carrots at the moment, but this sounds like a great way to serve them. (Not sure I could eat just carrots for dinner though!)

  9. I am sooooo making those as soon as I get a few carrots from the garden.

    I loved roasted veggies and I'll bet the shallot and thyme are a perfect addition...

  10. That's what I'm having for dinner the next night the Knight is out!

  11. Buena combinación zanahorias orgánicas de su huerto es maravilloso,saludos y abrazos.

  12. I LOVE roasted carrots. I wish I could find these multi-colored carrots more often, but they're kind of rare on Long Island.

  13. Roast carrots are like candy- so sweet and delicious! I've never used shallots with them but I'm going to try it. Hope I can find some carrots as pretty as yours! :)

  14. I love carrots and these look amazing!

  15. I love these heirloom carrots, they just look as beautiful a they taste.

  16. A wonderful dish, Barbara. Ain't heirloom carrots just beautiful!?

  17. I need to keep these in mind as a side dish! They sound super!

  18. What a find. Those carrots are gorgeous.

  19. I will make an entire pound of carrots for just my husband and myself. I usually brown them in a cast iron pan on top of the stove but I know I would love them roasted too. Shallots and thyme, oh my! I must try that. I love thyme and shallots on roasted sugar peas too :)

  20. I saw that picture on facebook and drooled since it looks so gorgeous. Don't you love those multicolored carrots. There's a guy in the green market that sells them late summer. Just walking by his stall with 10' of them makes me smile... they glow with warm color.
    Nummy recipe!

  21. So simple and yet so tasty Barbara...I love the variety of the carrots that you have in this dish...a perfect side dish :)
    Thanks for the recipe and hope you are having a lovely week!

  22. i love roasted carrots! i've only ever had boring ol' orange carrots--these multi-hued ones are awesome!

  23. Roasted carrots are my favorites. Love the beautiful colors Barbara

  24. I also love multi-colured carrots & roasting brings out their great & tasty flavours, I agree here!

    Yummmmmmmmm! easy does it here! x



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