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!
The rich butter and aromatic thyme bring out the natural sweetness of the carrots, making them the perfect accompaniment to any main course.
If you're a fan of chantenay carrots, give the easy sweet roasted chantenay carrots recipe a try too!
Carrots are rich in beta-carotene (which the body converts to vitamin A), supporting healthy vision and immune function.
Tips
- 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.
Frequently Asked Questions
No - chantenay carrots have a thin skin that becomes tender during roasting. Simply scrub and trim them before cooking. Peeling is optional and based on personal preference.
Yes - regular carrots can be used. Slice them into similar-sized pieces to ensure even roasting.
Yes - roast the carrots and keep them in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
Absolutely - use about a third of the amount of dried thyme, as it’s more concentrated than fresh.
Yes - roasted carrots freeze well. Keep them in an airtight container for up to 3 months. Reheat in the oven to maintain their texture.
They pair beautifully with roasted meats, grain bowls, or as part of a vegetable platter.
Other recipes you might also like to try
Click here for all side dishes.
Recent New Recipes
Category Spotlight...
SOUPS
There's nothing better than a bowl of hearty warming soup during the cold autumn and winter months. You'll find a delicious selection of chunky and smooth, full of flavour soups here!!
HOW TO MAKE THYME BUTTER ROASTED CHANTENAY CARROTS
Ingredients
- 600g chantenay carrots, scrubbed and trimmed
- cooking salt
- 2 tbsp fresh thyme, leaves only (or 2 tsp dried thyme), plus extra leaves to garnish
- 30g 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.
Goes Well With
Recipe Collection Spotlight...
7 TASTY STEWS FOR AUTUMN
Stews are hearty, comforting and warming with autumn being the perfect time to start making them! Dive into the warmth of home-cooked goodness and discover your new favourite comfort food from one of the 7 recipes I've selected here:
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
✉️
Thyme Butter Roasted Chantenay Carrots
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE