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Lemon & Thyme Roasted Carrots by The Whole Cook vertical

Lemon & Thyme Roasted Carrots blend the natural sweetness of carrots with the tang of lemon. These will shatter any ideas you might have that carrots can be boring. There’s nothing boring about these, friends. They are rich in flavor and so easy to make!

I’ve said a hundred times (and will say two hundred more) that roasting is my absolute favorite way to prepare vegetables. There’s something so very easy about it, isn’t there? Add any veggies to a pan with a drizzle of oil and you’re well on your way to a spectacular side.

Lemon & Thyme Roasted Carrots require a few simple ingredients like olive oil, fresh lemon juice, and thyme. Pop them in the oven. You’ll have perfectly tender carrots in less than 30 minutes.

Lemon & Thyme Roasted Carrots by The Whole Cook horizontal

I want to reach into that photo right now and snag one. That color. That shine. Yep. I need to make these again tonight.

When my son was really small he could devour a pile of roasted carrots like nobody’s business. The recipe I made most often was my Roasted Parsley Carrots. It wasn’t until recently that I began experimenting with different variations. Since I’m obsessed with citrus everything and can’t go a day without a fresh herb, these Lemon & Thyme Roasted Carrots were obviously a hit. I’m betting they’re going to be a hit with your family too!

Lemon & Thyme Roasted Carrots by The Whole Cook horizontal bowl

5 from 7 votes

Lemon & Thyme Roasted Carrots

By Christina
Lemon & Thyme Roasted Carrots blend the natural sweetness that comes from roasting carrots with the tang of lemon. Ready in only 30 minutes, these are an easy and delicious way to enjoy your veggies!
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 6 people


  • 1 lb fresh whole carrots
  • 2 tbsp olive oil, extra virgin
  • 2 tbsp lemon juice, equals juice from 1/2 a lemon
  • several stems of fresh thyme
  • salt & pepper to taste
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  • Preheat oven to 400 degrees.
  • Peel your carrots. Cut into sticks approximately 2 1/2 - 3 inches long and 1/2 - 1 inch wide.
  • Place your carrots in a single layer on a baking sheet.
  • Drizzle olive oil and lemon juice on top of carrots. (I prefer using 1/2 a fresh lemon for the juice because it's infinitely better than the bottled variety. Plus then I can throw the half a lemon on the pan too. That's purely for looks, folks.)
  • Sprinkle salt and pepper.
  • Remove the leaves from your sprigs of thyme. To do this just hold each sprig at the top and gently slide your fingers down it to remove leaves. Sprinkle on top of your carrots. (I'm pretty generous with the thyme because the flavor is fairly mild.)
  • Bake for 25 - 30 minutes. Flip half way through so both sides get nice and glossy. Carrots are done when they're tender.
  • Remove from oven and serve!


You can use dried thyme if that's your preference. I enjoy fresh herbs wherever possible because they're so much brighter (in both flavor and appearance) but I use dried herbs when that's all I have.


Calories: 73kcal, Carbohydrates: 7g, Fat: 4g, Sodium: 52mg, Potassium: 241mg, Fiber: 2g, Sugar: 3g, Vitamin A: 12630IU, Vitamin C: 6.4mg, Calcium: 25mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!


Made these? If you share a photo on Instagram I’d love to see it. Just tag me and I’ll check it out! I share reader recipe photos in my Instastories each week.

Want to try another carrot recipe? These Roasted Parsley Carrots are extra yummy!

Roasted Parsley Carrots by The Whole Cook HORIZONTAL FEATURE(1)

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Recipe Rating


  1. Adriana Lopez Martin says:

    Beautiful idea and the color of those carrots is amazing. Lovely side for an Easter menu.

    1. Christina says:

      Yes, this would be perfect for Easter! Thank you! <3

  2. Katie | Healthy Seasonal Recipes says:

    I love the idea of cutting your carrots into sticks for roasting. I can’t believe I’ve never done that. My kids love them too. Thanks for the recipe!

  3. Lisa | Garlic & Zest says:

    I love roasted carrots but I really don’t like them glazed or sweet — such a refreshing change from those cloying carrots. I will definitely make your recipe.

    1. Christina says:


  4. Debbye says:

    I’ve been looking for a carrot recipe for Easter Sunday. I think I just found it. Beautiful carrorts and pictures.

    1. Christina says:

      I hope you enjoy it!

  5. Jillian says:

    These look so tasty I could eat them as snacks all day!

    1. Christina says:

      Thanks so much! <3

  6. Tania Mushtaq says:

    your recipe looks very delicious thank you for such delicious recipes

  7. fairlight154 says:

    I found this recipe a couple of years ago when I was putting together a Whole 30 menu, and I keep coming back to it again and again. The brightness of the lemon is wonderful. 🙂 I love them fresh out the oven and even cold out of the fridge! I’ve found that I can use baby carrots as a quick hack when I don’t have the time/energy to peel and cut the carrots myself (3rd trimester here I come!). They don’t get as crisp, but they are still delish. Thank you for this recipe!

  8. Sarah says:

    I’ve made this numerous times and it’s always been a hit!