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Thyme butter roasted Chantenay carrots in a teal bowl, with bowls of cabbage and mashed potatoes in the background.

Thyme Butter Roasted Chantenay Carrots

By: Deborah
This thyme butter roasted chantenay carrots recipe combines tender carrots, fragrant thyme, and rich butter for a quick and flavourful side dish. Perfect for dinners, Sunday roasts, the festive season, or meal prep! 
PREP: 10 minutes
COOK: 7 minutes
Course: Side Dish
Cuisine: French
Servings: 4 people
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Equipment

Ingredients

  • 600 g (1.3 lb) chantenay carrots scrubbed and trimmed
  • cooking salt
  • 2 tbsp fresh thyme, leaves only (or 2 tsp dried thyme) plus extra leaves to garnish
  • 30 g (1.1 oz) salted butter melted
  • 1 tbsp olive oil
  • salt and freshly ground black pepper

Instructions

  • Preheat the oven to 200C/fan 180C/gas 6.    Parboil the carrots in a large saucepan of boiling salted water for 5 minutes, drain in a colander and then set aside to steam dry for 1 to 2 minutes. (NOTE: if the carrots are quite small, they won’t need to be parboiled.)  Mix the thyme leaves with the melted butter in a small dish.
  • Put the carrots in a single layer in a baking dish or roasting tin. Pour over the oil, thyme butter, season, then stir to coat the carrots. Cover with foil and bake for 20 minutes.
  • Remove the foil and shake the pan. Roast for 20 minutes more without the foil, until tender. (NOTE: if the carrots are quite small, they may not need as long as 20 minutes without the foil.) Garnish with extra thyme leaves and serve.

Notes

  • Vegan option – replace the butter with more olive oil, or vegan butter. 
  • Herb substitutions – replace the thyme with rosemary, sage or parsley for a different flavour profile. 
  • Leftovers – chop up any leftover carrots and add them to salads or grain bowls.  Or, blend them into a soup with vegetable stock and cream for a quick and flavourful dish. 
  • This thyme butter roasted chantenay carrots recipe is easily adapted if you’re cooking for less or more people.    
 
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Nutrition

Calories: 150kcal | Carbohydrates: 15g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 162mg | Potassium: 503mg | Fiber: 5g | Sugar: 7g | Vitamin A: 25413IU | Vitamin C: 14mg | Calcium: 66mg | Iron: 1mg

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

KEYWORDS easy, oven baked, roast dinner, roast vegetables, root vegetables, vegetarian
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