Kalyn's Kitchen

Roasted Carrots and Mushrooms (VIDEO)

Cooked carrots don’t get much respect, but these delicious thyme-seasoned Roasted Carrots and Mushrooms are perfect for a side dish.

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Roasted Carrots and Mushrooms on serving plate

For a while now I’ve wanted to update this recipe for Roasted Carrots and Mushrooms with a better photo, and when I got some lovely thin carrots at the market this week, it occurred to me that this would be perfect as a classic vegetable side dish for Thanksgiving dinner. If you’re watching your carbs or sugar intake, you may think of carrots as being high in sugar, but adding the mushrooms to this combination makes the total dish lower in carbs. And roasted mushrooms are so delicious too and the thyme is the perfect seasoning for the carrot and mushroom combination!

Roasted carrots are really tasty alone, but the mushrooms make this more elegant than just regular roasted carrots, and I’d serve this for a nice vegetable side dish, even for a holiday meal.

What ingredients do you need for this recipe?

  • carrots
  • sliced mushrooms
  • extra virgin Olive Oil (affiliate link)
  • chopped fresh thyme leaves or dried thyme
  • salt and fresh ground black pepper to taste
  • parsley for garnish (optional)

How can you make this recipe lower in carbs?

If you check the nutritional information you might be surprised that this is relatively low in net carbs. But if you want to make it even lower in carbs just use more mushrooms and fewer carrots!

Roasted Carrots and Mushrooms with Thyme process shots collage

How to Make Roasted Carrots and Mushrooms:

(Scroll down for complete printable recipe.)

  1. You can certainly make this with those “baby” carrots that so many people seem to like, but I’d use thin organic carrots, which have a lot more flavor.
  2. You don’t have to peel the carrots, but I did, and then I sliced then on the diagonal in even slices about 1/4 – 3/8 inch thick.
  3. Toss the carrots with 1 T olive oil. salt, pepper, and 1 T of fresh thyme (or a smaller amount of dried thyme.)
  4. 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.
  5. While the carrots roast, wash mushrooms, spin dry or dry with paper towels, and slice into even slices, slightly thicker than the carrots.
  6. Use the same bowl you tossed the carrots in, and toss mushrooms with second T of olive oil.
  7. After 15 minutes, stir carrots, add mushrooms, stir again and roast 10-15 minutes more.
  8. Cook them until carrots are browned and tender and mushrooms are cooked and all liquid has evaporated.
  9. 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 on serving plate, second photo

Roasted Carrots and Mushrooms

Yield 4 servings.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Cooked carrots don't get much respect, but I promise that these thyme-seasoned Roasted Carrots and Mushrooms are amazing.


  • 10 oz. carrots (see notes)
  • 8 oz sliced mushrooms (I buy the pre-washed kind, but wash if needed)
  • 2 T extra virgin olive oil
  • 1 T chopped fresh thyme leaves or 1/2 tsp. dried thyme 
  • salt and fresh ground black pepper to taste
  • fresh chopped parsley for garnish (optional)


  1. Preheat oven to 450F/230C.
  2. Peel carrots if desired. Cut carrots on diagonal into slices about 1/4 - 3/8 inch thick. Toss carrots with 1 T olive oil, thyme, salt, and pepper.
  3. Spread carrots on large roasting pan (it should be big enough that the carrots are in a single layer). Roast carrots 15 minutes.
  4. While carrots are roasting, wash mushrooms and spin dry or dry with paper towels. Slice mushrooms into even slices, slightly thicker than carrots.
  5. Using the same bowl as you tossed the carrots in, toss mushrooms with 1 T of olive oil.
  6. Remove carrots from oven, stir, add mushrooms and roast 10-15 minutes more.
  7. Serve hot, sprinkled with fresh parsley if using.


I used 4 medium-sized organic carrots.

This recipe was created by Kalyn.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 103Total Fat: 7gSaturated Fat: 1gUnsaturated Fat: 6gCholesterol: 0mgSodium: 189mgCarbohydrates: 9gFiber: 4gSugar: 4gProtein: 2g

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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Carrots are too high in carbs for most 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 to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2006! It was updated with better photos in 2009, and was last updated with more information in 2021.

Pinterest image of Roasted Carrots and Mushrooms

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    62 Comments on “Roasted Carrots and Mushrooms (VIDEO)”

  1. 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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  4. 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!

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  7. 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!

  8. wow delicious and made me hungry… lol

  9. to be honest, this dish is not only delicious, but also healthy….
    nice shared Kalyn Denny,,, You are great 🙂 🙂

  10. 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!

  11. After reading the recipe … I am hungry and tasteful
    i found via pinterest

  12. 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!

  13. 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!

  14. Clare, very creative! Glad it was helpful.

  15. 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.