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    Home » Side Dishes

    Roasted Carrots and Mushrooms with Garlic and Thyme

    Published: Nov 5, 2021 · Modified: Apr 19, 2023 by Angela Lietzke · This post may contain affiliate links · 3 Comments

    Jump to Recipe Print Recipe

    Sweet and savory, Roasted Carrots and Mushrooms with Garlic and Thyme is one of my favorite side dishes to serve at a dinner party or a cozy dinner at home. Not only is this dish flavorful and delicious, but it makes for a beautiful presentation as well.

    Looking for another side dish to add to your table, try simple and delicious Air Fryer Green Beans.

    Roasting the vegetables gives the carrots and mushroom a sweet flavor. The garlic and thyme pair perfectly with the vegetables and boost their savory flavors. Have this impressive side dish recipe on your table in 30 minutes!

    Jump to:
    • Ingredients
    • How to Make Roasted Carrots and Mushrooms
    • Hungry for More?
    • Roasted Carrots and Mushrooms with Garlic and Thyme

    Ingredients

    • Carrots - I like to buy whole carrots that still have their carrots greens (also known as fronds) on top so I can use them as a garnish.
    • Mushrooms - You can use any type of mushroom you like. For this recipe, I usually buy pre-sliced baby portabella mushrooms.
    • Thyme - I like to use fresh thyme for this recipe. If you use dried herbs, add less.
    • Garlic
    • Olive oil, salt, & pepper

    How to Make Roasted Carrots and Mushrooms

    Roasted Carrots and Mushrooms with Garlic and Thyme is a simple and quick recipe to make. I like to cook this side dish when I need to impress without the stress!

    First, preheat the oven and stir the herb mixture: olive oil, garlic, thyme, salt and pepper in a bowl. Set the bowl aside to let the flavors meld together.

    Next, cut the carrot greens (fronds) off the top of each carrot. Wash and peel the carrots. The carrots take longer to roast then the mushrooms so you will get them started first.

    Place the carrots in a single layer on a rimmed baking sheet. Spoon half of the herb mixture over the carrots and put them in the oven for 20 minutes.

    After 20 minutes, flip the carrots and add the mushrooms to the baking sheet. Spoon remaining herb mixture over the mushrooms and roast for 10 minutes longer. I like to keep the carrots and mushrooms on separate sides of the baking sheet, so it makes plating and presenting them easier.

    Finally, pull the vegetables out of the oven and put on a large plate. I like to add all of the carrots to the plate then top with mushrooms. You can garnish with additional thyme and carrot greens.

    Hungry for More?

    • Cranberry, Prosciutto, & Whipped Goat Cheese Crostini
    • Pumpkin Ravioli with Sage and Walnut Parmesan
    • Butternut Squash and Brussels Sprouts Salad
    • Apple Chicken Skillet

    If you try this recipe or any recipe from Happy Honey Kitchen, please rate the recipe and leave a comment below! Enjoy!

    Roasted Garlic Carrots and Mushrooms on a white plate. A garnish for carrot tops, fronds.

    Roasted Carrots and Mushrooms with Garlic and Thyme

    Angela Lietzke
    Roasted Carrots and Mushrooms with Garlic and Thyme is one of my favorite side dishes to serve at a dinner party or a cozy dinner at home.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Side Dish
    Cuisine American
    Servings 2 servings
    Calories 300 kcal

    Equipment

    • Sheet Pan

    Ingredients
      

    • Bunch of whole carrots, about 8-10 carrots
    • 8 ounce mushrooms, sliced
    • 1 Tablespoon thyme, fresh (use 1 teaspoon if using dried)
    • 2 cloves garlic, minced
    • ¼ cup olive oil
    • ½ teaspoon salt
    • ¼ teaspoon pepper

    Instructions
     

    • Preheat oven to 400 ºF.
    • Add the herb mixture: olive oil, garlic, thyme, salt and pepper to a bowl and stir. Set the bowl aside to let the flavors meld together.
    • Cut the carrot greens (fronds) off the top of each carrot. Wash and peel the carrots.
    • Put carrots on a rimmed baking sheet. Spoon of the herb mixture over the carrots. Cook carrots for for 20 minutes.
    • After 20 minutes, pull the carrots out of the oven and flip. Add mushrooms to the other side of the baking sheet and add the remaining half of the herb mixture to the mushrooms.
    • Put baking sheet back in the oven and cook for an addition 10 minutes until carrots and mushrooms are tender.

    Notes

    You will need to use less thyme if it is dried. Only use 1 teaspoon of thyme, if using dried herbs.
    If you don't want to use large whole carrots, baby carrots will work as a substitution.

    Nutrition

    Calories: 300kcal
    Keyword carrots, mushrooms, vegetarian
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Amber

      November 08, 2021 at 7:48 am

      5 stars
      Great recipe, perfect for fall!

      Reply
    2. KEVIN FOODIE

      November 08, 2021 at 10:39 am

      5 stars
      It's interesting that you use thyme on your roasted carrots. I mostly use thyme in soups and stews. I can't wait to try your recipe.

      Reply
    3. Kaybee Lives

      November 08, 2021 at 2:19 pm

      5 stars
      These look amazing! The veggies usually take a backseat to the turkey, but this year I am planning some spectacular sides to go with Thanksgiving dinner and I think these carrots are going to be one of them! I love the idea of roasting the whole carrot.

      Reply

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    Hi! I'm Angela. My goal is to inspire creativity and happiness in your kitchen with recipes that are as fun to make as they are to eat. From easy breakfast meal prep to 30-minute dinners to tasty cocktails.

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