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.
PIN Roasted Carrots with Mushrooms to try them later!
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)”
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!)