Roasted Heirloom Carrots

Carrots 2

A fall visit to the farmers market turned up some lovely heirloom carrots in all of their red, yellow and orange glory. Just a simple roasting with thyme, and then a scattering of fresh snipped dill, results in a yummy side dish.

Roasted Heirloom Carrots


  • 1 bunch heirloom carrots, (you can also use regular slender, green topped carrots if heirloom are not available)
  • olive oil
  • kosher salt & fresh ground black pepper
  • 1-2 teaspoon chopped fresh thyme (depending the size of your bunch of carrots and how much you like thyme)
  • 1 tablespoon snipped fresh dill


  • Preheat oven to 400 degrees
  • Scrub carrots clean, or peel if you prefer, and trim tops. Pat dry. Slice carrots in half lengthwise.
  • Drizzle carrots with olive oil, and toss to coast with your hands. Sprinkle with salt & pepper to taste and chopped thyme. Toss to coat evenly.
  • Place carrots on baking sheet and roast until tender, approximately 30-40 minutes.
  • Sprinkle with fresh dill and enjoy!




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