Roasted carrots and mushrooms are a delicious combination of veggies that are tossed with fresh thyme leaves, salt and pepper, and olive oil. It’s ready in 40 minutes total and can be part of a healthy meal. The sweet carrots pair with the savory mushrooms to make a well-balanced side dish the whole family will love.
Roasted Carrots and Mushrooms
Every meal needs a good side dish to go with it. This roasted carrots and mushrooms recipe matches well with so many main dishes. Serve it alongside roast beef, pan-fried chicken, or pork chops. It’s also easy to change out the veggies if you have others in the fridge. Roasting vegetables is a wonderful way to bring out the deep, complex flavors that happen when they caramelize. Try this easy one-pan side dish for dinner tonight!
1 pound baby carrots
1 (16 ounce) package baby Bella mushrooms, cleaned
¼ cup olive oil
½ teaspoon thyme leaves
Salt and pepper, to taste
Freshly chopped parsley, optional
Preheat oven to 400 degrees.
Prepare a rimmed baking sheet with aluminum foil and nonstick cooking spray.
In a large bowl, toss together the carrots and mushrooms.
Pour olive oil over the vegetables and toss.
Add the seasonings and toss again to evenly distribute.
Bake for 30 minutes or until the carrots are tender.
Sprinkle with freshly chopped parsley if desired.
What to eat with roasted carrots and mushrooms:
This side can be paired with many different meals. The carrots and mushrooms go great with these Taco Crescent Rolls stuffed with taco meat filling.
Try this side with Oven Baked Pork Chops. You can even cook the pork chops right on the same pan and have a one-sheet meal. Carrots and mushrooms pair nicely with this Crispy Parmesan Chicken Tenderloins and Garlic Pasta. This meal and side are nicely balanced with flavors from all over the spectrum.
Tips for success/variations:
Here are some ideas to pair this dish with and to mix and match the veggies.
Make it into a sheet pan meal by adding chicken or pork directly to the pan with the veggies toward the end of the cooking time. This is a wonderful way to make dinner on a weeknight when time is short but you still want to eat a delicious meal.
Other veggies that go well together are root vegetables like potatoes, parsnips, and beets, tomatoes, squash, garlic, bell peppers, and onions. Add in some hearty fresh herbs like thyme or rosemary at the beginning of the cooking time or some soft herbs like oregano, parsley, or dill toward the end. Adding the herbs in like this will make sure they don’t burn before the vegetables are cooked through.
A wonderful way to use roasted veggies is to turn them into a soup, sauce, or glaze. Roast the veggies as you normally would, then carefully add them to a blender with some chicken or vegetable stock and blend. If it’s too liquidy, pour it into a saute pan and simmer until it’s reduced. Season with salt and pepper and maybe add some cream for richness and as a thickener.
How to store:
Store leftover veggies in an air-tight container in the fridge for up to 3 days. You can reheat them in the microwave in 30-second increments until hot all the way through.
It’s not a great idea to freeze roasted veggies unless you plan to use them in another dish in the future since they’ll be mushy when thawed.
How do you cook carrots and mushrooms?
Roasting them is the best way to bring out their natural flavors.
Should I peel my carrots before roasting?
There’s no need to peel carrots before roasting them. It will give them a heartier flavor if the peel is left on. You can peel them if you’d like, however.
Should I boil vegetables before roasting?
No, you don’t need to boil vegetables before roasting them. They will cook nicely in the oven when added raw.
What temperature is best for roasting vegetables?
Between 400 and 450 degrees is best for roasting vegetables. Adjust the time depending on the temperature. You’ll need shorter cooking times for higher temperatures. This recipe uses 400 degrees for 30 minutes of roasting time.
- 1 pound baby carrots
- 1 (16 ounce) package baby Bella mushrooms, cleaned
- ¼ cup olive oil
- ½ teaspoon thyme leaves
- Salt and pepper, to taste
- Freshly chopped parsley, optional
- Preheat oven to 400 degrees.
- Prepare a rimmed baking sheet with aluminum foil and nonstick cooking spray.
- In a large bowl, toss together the carrots and mushrooms.
- Pour olive oil over the vegetables and toss.
- Add the seasonings and toss again to evenly distribute.
- Bake for 30 minutes or until the carrots are tender.
- Sprinkle with freshly chopped parsley if desired.