Roasted Carrots and Mushrooms with Garlic and Thyme
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.
Servings: 2 servings
Calories: 372kcal
Equipment
- Sheet Pan
Ingredients
- 8-10 whole carrots
- 8 ounce mushrooms sliced
- 1 Tablespoon fresh thyme use 1 teaspoon if using dried
- 2 cloves garlic minced
- ¼ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon black 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: 372kcal | Carbohydrates: 29g | Protein: 6g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 757mg | Potassium: 1178mg | Fiber: 9g | Sugar: 14g | Vitamin A: 40931IU | Vitamin C: 23mg | Calcium: 105mg | Iron: 2mg