Roasted carrots and mushrooms seasoned with thyme are the perfect side dish for a special meal! And we used a lot of mushrooms with the carrots, so it’s a lot lower in carbs than you might think!
I think cooked carrots deserve more respect, and I personally think this combination of Roasted carrots and mushrooms It will be a great side dish for a special dinner.
You might think carrots are high in sugar, but adding mushrooms to the mix makes the overall dish much lower in carbs. And when we updated the photos for this popular recipe, we used even more mushrooms, so please check the net carbs if you’re skeptical and see what you think!
Roasted carrots are really tasty on their own, but roasted mushrooms are just as tasty and thyme is the perfect seasoning for this carrot and mushroom combo! Of course the addition of mushrooms makes this much more elegant than just plain roasted carrots, and I bet this would be a hit for a side dish, even for a holiday meal.
What ingredients do you need for this recipe?
(This is just a list of the recipe ingredients; please scroll down for the full printable recipe. OR if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the full recipe.)
- Sliced mushrooms
- maiden olive oil (affiliate link)
- Dried thyme (referral link), or use fresh thyme if you have some
- Salt and freshly ground black pepper to taste
- Parsley for garnish (optional)
What mushrooms did we use for the roasted carrots and mushrooms?
We used brown cremini mushrooms for this recipe, thickly sliced to roast with carrots. But any mushroom you like will do just fine.
Can you use baby carrots to make carrot and mushroom roasts?
Of course you *can* use so-called baby carrots for this recipe, but I think tender organic carrots are definitely better in flavour. But if carrots are not peeled and cut in your house, baby carrots cooked in this way will also be delicious.
How can you make this recipe lower in carbs?
For the updated recipe, we used more mushrooms to make the overall dish lower in carbs, and if you check the nutritional information, you might be surprised to see that this recipe only has 6 net carbs per serving! If you want to cut back on carbs, use more mushrooms and carrots!
How to make roasted carrots and mushrooms:
(This is just a summary of the recipe steps; please scroll down for the full printable recipe. OR if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the full recipe.)
- Peel the carrots (or not, if you prefer).
- Slice the carrots diagonally into even slices 1/4 to 3/8 inch thick.
- Toss the carrots in 1 T of olive oil. salt, pepper and 1 tsp fresh thyme (or less dried thyme).
- Spread the carrots in a single layer on a pan that you have greased with a little olive oil and roast for 15 minutes.
- While the carrots are roasting, wash the mushrooms, wrap them dry or dry with paper towels, and cut them into even slices, slightly thicker than the carrots.
- Use the same bowl you put the carrots in and toss the mushrooms with the rest of the olive oil.
- After 15 minutes, stir in the carrots, add the mushrooms, stir again, and roast another 10-15 minutes.
- Cook until carrots are browned and tender, mushrooms are tender, and all liquid has evaporated.
- Serve the roasted carrots and mushrooms hot, sprinkling with fresh parsley if desired.
More roasted vegetables you may love:
4 large carrots
16 ounces of mushrooms
2 1/2 tons of extra virgin olive oil
1/2 tsp. dried thyme (see notes)
Salt and freshly ground black pepper to taste
Freshly chopped parsley for garnish (optional)
- Preheat the oven to 450°F / 230°C.
- Peel the carrots as desired. Slice the carrots diagonally into 1/4- to 3/8-inch-thick slices.
- Mix carrots with 1 t of olive oil, dried thyme, salt and pepper.
- Spread the carrots in a large roasting pan and drizzle or brush with a little olive oil. (The skillet should be large enough for the carrots to be in a single layer.)
- Roast the carrots for 15 minutes.
- While the carrots are roasting, wash the mushrooms (if necessary) and pat them dry, or pat them dry with paper towels. Cut the mushrooms into even slices, a little thicker than the carrots.
- Using the same bowl you tossed the carrots in, toss the mushrooms with 1 1/2 T of the olive oil.
- Remove the carrots from the oven, stir, add the mushrooms and roast for another 10-15 minutes.
- Serve hot, sprinkling with fresh parsley, if using.
I used 4 medium sized organic carrots which was about 1 pound of carrots.
If you have fresh thyme I would use about 1 tablespoon fresh thyme.
This recipe was created by Kalyn.
Amount per service:
Calories: 125Total fat: 9 gramsSaturated fat: 1 gramUnsaturated fats: 0 gramsUnsaturated fats: 7 gramsCholesterol: 0 mgsodium: 175 mgcarbohydrates: 10 gramsthe basic: 4 gramssugar: 4 gramsprotein: 3 grams
Nutrition info is automatically calculated by the Recipe Plug-In I’m using. I am not a nutritionist and cannot guarantee 100% accuracy, as many variables affect these calculations.
Low Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
Carrots may seem high in carbs for low-carb eating plans, but the addition of mushrooms lowers the total carbs per serving in roasted carrots and mushrooms. Check out 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.
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Historical notes for this recipe:
This recipe was first published in 2006 and has been very popular on the blog! Recently updated with better photos and more information in 2022.
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