Roasted Carrots and Mushrooms
These delicious thyme-seasoned Roasted Carrots and Mushrooms are a perfect side dish for a special meal! And we used a lot of mushrooms with the carrots, so this is much lower in carbs than you might be thinking!
PIN Roasted Carrots with Mushrooms to try them later!
I do believe that cooked carrots deserve more respect, and personally I think this combination of Roasted Carrots and Mushrooms would be a lovely side dish for a special dinner.
You may think of carrots as being high in sugar, but adding the mushrooms to this combination makes the total dish much lower lower in carbs. And when we updated the photos for this popular recipe, we used even more mushrooms, so please check the net carbs if you’re skeptical and see what you think!
Roasted carrots are really tasty alone, but roasted mushrooms are so delicious too and thyme is the perfect seasoning for the carrot and mushroom combination! And of course adding mushrooms makes this more elegant than just regular roasted carrots, and I bet this would be a hit for a side dish, even for a holiday meal.
What ingredients do you need for this recipe?
(This is ONLY a list of ingredients for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- carrots
- sliced mushrooms
- extra virgin Olive Oil (affiliate link)
- Dried Thyme (affiliate link), or use fresh thyme if you have some
- salt and fresh ground black pepper to taste
- parsley for garnish (optional)
What mushrooms did we use for Roasted Carrots and Mushrooms?
We used brown Cremini mushrooms for this recipe, and sliced them thick to roast them with the carrots. But any mushrooms you like will be fine.
Can you use baby carrots to make Roasted Carrots and Mushrooms?
Of course you *can* use what are called baby carrots for this recipe, but I think thin organic carrots are definitely better in flavor. But if peeling and cutting up the carrots just isn’t happening at your house, the baby carrots will also be delicious cooked this way.
How can you make this recipe lower in carbs?
For the updated recipe we used more mushrooms to make the total dish lower in carbs, and if you check the nutritional information you might be surprised to see that this recipe has only 6 net carbs per serving! If you want to make it even lower in carbs just use even more mushrooms and even fewer carrots!
How to Make Roasted Carrots and Mushrooms:
(This is ONLY a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Peel the carrots (or not, if you prefer.)
- Slice carrots on the diagonal into even slices about 1/4 – 3/8 inch thick.
- Toss the carrots with 1 T olive oil. salt, pepper, and 1 T of fresh thyme (or a smaller amount of dried thyme.)
- Spread out carrots in a single layer on a roasting pan that you’ve brushed with a little olive oil and roast for 15 minutes.
- While the carrots roast, wash mushrooms, spin dry or dry with paper towels, and slice into even slices, slightly thicker than the carrots.
- Use the same bowl you tossed the carrots in, and toss mushrooms with the rest of the olive oil.
- After 15 minutes, stir carrots, add mushrooms, stir again and roast 10-15 minutes more.
- Cook until carrots are browned and tender and mushrooms are cooked and all liquid has evaporated.
- Serve Roasted Carrots and Mushrooms hot, sprinkled with fresh parsley if desired.
More Roasted Vegetables You Might Like:
- Roasted Sweet Potatoes and Brussels Sprouts
- Roasted Asparagus with Soy-Sesame Glaze
- Roasted Butternut Squash with Rosemary and Balsamic Vinegar
- Roasted Green Beans and Red Bell Pepper
- Roasted Brussels Sprouts with Avocados and Pecans
Roasted Carrots and Mushrooms
Cooked carrots don't get much respect, but I promise that these thyme-seasoned Roasted Carrots and Mushrooms are amazing.
Ingredients
- 4 large carrots
- 16 oz mushrooms
- 2 1/2 T extra virgin olive oil
- 1/2 tsp. dried thyme (see notes)
- salt and fresh ground black pepper to taste
- fresh chopped parsley for garnish (optional)
Instructions
- Preheat oven to 450F/230C.
- Peel carrots if desired. Cut carrots on diagonal into slices about 1/4 - 3/8 inch thick.
- Toss carrots with 1 T olive oil, dried thyme, salt, and pepper.
- Spread carrots on large roasting pan that you sprayed or brushed with a little olive oil. (The pan should be big enough that the carrots are in a single layer).
- Roast carrots 15 minutes.
- While carrots are roasting, wash mushrooms (if needed) and spin dry or dry with paper towels. Slice mushrooms into even slices, slightly thicker than carrots.
- Using the same bowl as you tossed the carrots in, toss mushrooms with 1 1/2 T of olive oil.
- Remove carrots from oven, stir, add mushrooms and roast 10-15 minutes more.
- Serve hot, sprinkled with fresh parsley if using.
Notes
I used 4 medium-sized organic carrots which was about one pound of carrots.
If you have fresh thyme I would use about 1 tablespoon fresh thyme.
This recipe was created by Kalyn.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 125Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 175mgCarbohydrates: 10gFiber: 4gSugar: 4gProtein: 3g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Carrots might seem high in carbs for low-carb eating plans, but adding mushrooms lowers the total carbs per serving in these Roasted Carrots and Mushrooms. Check the nutritional information and see what you think. This would be a great side dish for phase 2 or 3 of the original South Beach Diet.
Find More Recipes Like This One:
Use Side Dishes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2006, and it’s been really popular on the blog! It was last updated with better photos and more information in 2022.
68 Comments on “Roasted Carrots and Mushrooms”
I tried this and it was awesome 🙂
So happy you enjoyed it!
Will definitely be making this one sometime this week….. for sure!
Thanks Sally! Hope you enjoy it!
Can I roasted carrots and mushroom in a casserole dish? Can I cook day before and reheat for Christmas?
Since mushrooms release liquid, roasting will work best on a flatter pan, but it might be worth trying in the dish you have. I haven’t ever made this in advance and reheated it, so I am not sure how that will work.
I don’t care for thyme, yes, call me weird…what herb would you suggest in its place?
Just use any herb that you like for vegetables. No way for me to know what that might be and I haven’t made it with anything else so I can’t really suggest anything.
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I just LOVE your recipes and your site! I’m a vegan who is now gluten-free of necessity, and there’s a lot here that rings my bell. I have pinned so many of your recipes that I might as well pin every vegetable recipe on your site. This carrot and mushroom recipe sounds perfect for the CSA box I’m getting this week. Thank you, thank you, thank you!
Thanks for that nice feedback; so glad you are enjoying the recipes!
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I'm going to try this for Yule this year. But just a tip, never actually wash mushrooms! Use a damp paper towel to wipe the dirt off. If you run them under water they get water logged and then they never shrink or get tender when you cook them.
Hope you enjoy the recipe. For quite a few years now I have been washing mushrooms, with no problems whatsoever. I wouldn't wash them if they weren't going to be cooked right away, but washing right before cooking is just fine. I think the advice from cooking experts has changed on that as well. But of course, do it the way you prefer!
wow delicious and made me hungry… lol
to be honest, this dish is not only delicious, but also healthy….
nice shared Kalyn Denny,,, You are great 🙂 🙂
Thanks Cara, so glad you like it!
I made this last night and it was delicious- thank you for the recipe and lovely pictures. I added some garlic cloves to the roasting pan- yum!
So glad you enjoyed it; love the addition of garlic!
After reading the recipe … I am hungry and tasteful
i found via pinterest
Hope you will try it!
I was just waiting to get a recipe for roasted carrots. At the last day for Farmers Market in SLC on Saturday, I bought a huge bunch of 'ugly' carrots. The vendor's wife threw in a whole lot more because it was almost 2 pm and the end of the day. I have been cooking a few but tyour recipe is timely and looks delicious, Kalyn. My whole family will love them. Thanks!
Wanda, I was so sad to see the end of the market! Hope you enjoy the carrots!
I had some left over mushrooms from my stuffing this year (a whole container!) and did a search for something to make with them and carrots and found this. It sounds wonderful! Thanks for sharing!
Clare, very creative! Glad it was helpful.
Yummmm I made this last night and used them in a veggie pastie filling. Just added white sauce and puff pastry (a bit naughty I know!) with sesame seeds on top. So delicious! Thanks for the inspiration.
This looks great…I had not thought to pare mushrooms and carrots. I love this!
Roasting vegetables is the way to go and this looks really good!
Maureen, so glad it was a hit.
Great photo for a great little dish – tasted, yes, GREAT!! I will definitely be making regularly. Many thanks.
Christeen, thank you so much! So glad to hear you enjoyed it!
Hi Kalyn,
I just wanted to thank you for the posts and recipes you share on this wonderful site. I particularly appreciate how you explain and incorporate photos of how to prepare things. Wonderful!
I made this recipe last night, and it was an absolute winner with all of us. I'm new to seasoning with thyme, and I never would have tried combining mushrooms and carrots. My gosh, it was SO great – I can hardly wait to prepare it again! Thanks!
Marisa, thank you! I was happy with this photo (especially compared to the earlier one!)
Rachel, so glad it was a hit with a non-veggie lover!
This was so delicious. Very good on a cold and rainy night. Even my husband who absolutely hates all veggies (except mushrooms, weird I know) loved this! He even had second helpings! Thank you!
I never thought that carrots could look glamorous, but you've gone & done it!
Stash, thanks. I love those yellow carrots, but rarely see them here. No fresh figs either, but that sounds divine!
Lovely photos as usual.
I picked up a bunch of gold carrots at the market yesterday — this will be in tomorrow's vegetable plate. They're similar in flavor to normal carrots, but with a creamy pale-golden yellow flesh, sort of like a variety of heirloom carrots.
Now all I need to do is figure out where to get fresh figs. Brussel sprouts, bacon and figs. Might sub in kielbasa instead of the bacon though…
Ashley, you're welcome. So glad you liked the recipe.
we made these for thanksgiving last year and they were a huge hit! thanks for the great recipe!
Looks delicious, I bet drizzling a little balsamic over top would rock as well.
To be honest, that is my main problem with some of these diets, restricting fruit and veggies just doesn't seem like sage advice. Glad carrots aren't off the menu.
Roberta, I have one of those little vegetable scrubbing mitts, and I love your idea of using boiling water to sterilize it! Thanks for sharing.
Lee Ann, I guess you should do a trial run of each one to help you decide.
Cate, roasted mushrooms are great. Love to cook them on the grill too!
LFT, I'm in a roasting vegetables mood around here too!
I feel like a roasted vegetable fiend….even today I made chicken noodle soup from the leftovers of a roast chicken with vegetables…and I was thinking hmmmmm needs mushrooms-which I have never added to my chicken soup…but, maybe I'll toss some in tomorrow!! Your dish looks delish and totally what I'm in the mood for lately! -Chris Ann
I love roasted vegetables, but as much as I love mushrooms, I haven't roasted them yet. On the table this week, guaranteed – looks delish!
Love this recipe. Now I have three new carrot recipes to choose between for Thanksgiving. How am I going to decide?????
I love roasted carrots, and to mix 'em up with mushrooms and thyme: yummy!
I don't use those little mini carrots anymore, either, as I learned how they're "made," not grown, by tumbling them in huge chippers. The "waste" is used in soups and cole-slaw mixes, and the little "doots" are sold as "mini carrots." I don't find them at all flavorful.
I love organic carrots and use them almost exclusively. And I don't peel them. I keep one of those "scrubby cloths" available in the grocery by the sponges. I pour boiling water through it to sterilize it before I use it, and then I "scrub" the natural dirt off the carrots, and the carrots are left with their healthiest nutrition intact. I don't use the scrubby to wash any pots or pans, but keep it for scrubbing carrots, potatoes and other veggies when they come home from the market.
Yum, roasty carrots. Thanks!
Karina, thanks. I am loving every roasted veggie combination I've tried this fall.
Ross, go for it! I should have been more clear, it's the total glycemic index for the dish that's lower because mushrooms are very low GI.
Table Talk, thanks. I have to make myself not turn the carrots for the first 15 minutes (I love to stir!)
Beautiful caramelization on your carrots! –I am a huge fan of roasted vegetables…and you are right, the addition of mushrooms and thyme make this dish quite elegant.
Interesting how mushrooms can affect the glycemic index like that. Kalyn, you got me to eat and like squash AND brussel sprouts in the same week. I'll take on carrots too, why not. I'm trusting you..
Can you tell I'm not a big vegetable eater? 🙂
Beautiful, Kalyn. I love your combo of carrots and mushrooms. And thyme makes roasted veggies so delicious. Roasted veggies rock.
2+ years late, I just wanted to add that I just now made this dish and it was deLIcious!
Try photographing from directly over the top. Light plate on a plain dark background and vice versa.
Alanna, it sounds great with fresh thyme. Plus, you have inspired me to try less olive oil.
Hi Kalyn — I made the carrots, they were great, a definite keeper, esp w fresh thyme. It’s posted here. Thanks for the inspiration!
PS Only 9 net carbs with a whole pound of carrots, 4 servings.
PPS This week’s TIME says that carrot consumption increased by 1/3 in the 1990s.
I like the thyme-carrot, carrot-mushroom, and thyme-mushroom pairings, so this should be just right.
Sorry for piling on, but I too choose to eschew the carrot McNuggets.
Eeeuuww, that doesn’t sound as yummy then, AK. Thanks for the info as I assumed it was the baby ones we get that was extra sweet and crunchy. But I guess anything that gets people to get veggies is good …
Pille et al — Perhaps a scourge of American cuisine hasn’t made it across the ponds: what grocery stores here call “baby carrots” are not young or even small carrots. They’re HUGE carrots grown especially to be scraped down to tasteless but perfect snack-sized “baby” bites of carrot.
And in one way the “food producers” (aka NOT farmers or growers) have created a hit: I read recently that carrot consumption is up several fold since the introduction of “baby carrots”.
Mmmm! Looks and sounds great to me! Of course, I’m in the camp of roasted mushrooms with anything will be good…
Gorgeous color, Kalyn! Sounds delicious.
Mushrooms with carrots and onions? Never thought of it. Wish I did. It looks reallly good!
Oooh, these look great, roasted carrots are about my favorite vegetable, and the mushrooms look yummy!
That is one fabulous dish filled with all my fave veggies! I too can eat mushrooms every day and I always have a packet of baby carrots in the fridge for me to snack on.
That looks so pretty! And put me down for peeling your own carrots. And no cracked ones please!!!!!
Kalyn what a great dish! I just love the mushroom-carrot-thyme combinatioon, I’ll have to try this! Soon!
Hi Kalyn, this looks delicious – again:) I’ve made a few yummy carrot dishes in the past, but none using mushrooms, which are one of my favourite ingredient. Now I will!
Once I’m back from London, I’ll get yet another bag of organic carrots from my local supermarket and use these (don’t know about baby carrots, but organic carrots have loads more flavour than the usual ones, at least at Tesco’s)
Yes, I have to agree with my friend Alanna (the Veggie Evangelist) that the carrots you peel yourself are indeed tastier than the prepeeled “baby carrots” Americans are so fond of. Baby carrots were just what I happened to have around. In the summer when I don’t have to teach school all day I will stop being so lazy.
Can one cook with mushrooms three nights in a row?! This looks GREAT!
The only tip I’d add is that as convenient as they are, bags of supermarket prepeeled carrots have a lot less flavor than the whole ones you peel, cut into chunks in about 4 minutes – yes, I’ve timed it!