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.