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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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!
How to Make Roasted Carrots and Mushrooms:
(Scroll down for complete printable recipe.)
- 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.
- 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.
- 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 second T of olive oil.
- After 15 minutes, stir carrots, add mushrooms, stir again and roast 10-15 minutes more.
- Cook them 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
- 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 thymeÂ
- 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, thyme, salt, and pepper.
- Spread carrots on large roasting pan (it should be big enough that the carrots are in a single layer). Roast carrots 15 minutes.
- While carrots are roasting, wash mushrooms 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 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.
This recipe was created by Kalyn.
Nutrition Information:
Yield:
4Serving Size:
1Amount 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.
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.
64 Comments on “Roasted Carrots and Mushrooms (VIDEO)”
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!