Roasted Carrots and Mushrooms with Thyme

  • Serving Size3 - 4


    • 8-10 oz carrots (approx. 4 medium-sized carrots)
    • 8 oz sliced mushrooms
    • 2 T approved oil
    • 1/2 tsp dried thyme or 1 T chopped fresh thyme leaves
    • Salt & pepper, to taste
    • Fresh chopped parsley, for garnish (optional)



    Preheat oven to 450 F.


    Peel carrots if desired. Cut carrots on diagonal into slices about 1/4 – 3/8 inch thick. Toss carrots with 1 T approved oil, thyme, salt, and pepper. Spread 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 approved oil.


    Remove carrots from oven, stir, add mushrooms and roast 10-15 minutes more. Serve hot, sprinkled with fresh parsley if using.

    Recipe adapted from:

    Print Recipe

    Recipe Categories