A quick, simple recipe that blends sweet carrots with thyme for the perfect side dish to chicken, beef or fish. It’s the side dish you’ve been looking for!

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Why we love this recipe
So, I never seem to have a problem figuring out main courses to make for dinner. There are so many recipes waiting in the queue for me to get around to them, I worry that I will never get around to all of them.
But side dishes…they are a whole different kettle of fish. They stump me (unless they involve potatoes, and then I am full of ideas!).
So when I figure out a good one I make it on the regular, and that is the story with this recipe for carrots with thyme.
It’s the simplest of side dishes – fresh sliced carrots gently simmered with butter and water and a little salt and (here’s the part that makes all the difference) a handful of fresh, sweet-smelling thyme.
More and more you can find cute little packets of just the right amount of fresh thyme in the produce section of your supermarket, and of course in the summertime you can grow it in pots outside.
Ingredients you need
Ingredients notes and substitutions
- Carrots: We like getting regular old carrots and cutting them on the diagonal into slices, but you can use baby carrots (they will need longer to cook), or you can cut them into long strips – you be you, carrot-wise!
- Fresh Thyme: Look for this herb in the produce section of your supermarket. You can also sub in fresh oregano or even mint if you prefer.
See the recipe card for full information on ingredients and quantities and nutritional information.
Here’s how you make this recipe
STEP 1: Peel and slice some carrots into 1/2 inch slices.
STEP 2: Combine the carrots with some butter, water and some fresh thyme leaves. Bring it to a simmer and cook until the water is absorbed, about 10 minutes or so. Season with a little salt if you like and serve it up!
Recipe FAQs
Technically no, especially if they are organic carrots – you can just give them a good scrub. I like to peel them just for the prettier look.
You can! Because they are bigger than the sliced carrots, they will need more cooking time – about 20 minutes or so.
A small knife should go in easily. If the water has been absorbed and the carrots aren’t tender enough yet, just add a little more water and cook for a few more minutes.
Leave your question (or comment or suggestion) in the Comments box below the recipe and I will answer pronto!
Want to round out your meal?
This carroty side dish goes perfectly with any chicken dish (we are currently loving it with this chicken with white wine sauce) or on the side of some seafood…looking at you, filet of sole!
And for dessert, let’s have Heath Bar Birthday Cake! Even if it’s not your birthday!
Other carrot recipes we love
Looking for more side dish inspiration? Here is our complete collection of side dish recipes!
Could you leave us a review?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
PrintCarrots with Thyme
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A quick, simple recipe that blends sweet carrots with thyme for the perfect side dish to chicken, beef or fish. It’s the side dish you’ve been looking for!
- Author: Kate Morgan Jackson
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 pounds carrots cut on the diagonal into 1/2 inch slices
- 1 tablespoon butter
- 4 sprigs thyme, leaves stripped off, plus extra for garnish if you like.
- 1/2 cup water
- Sea salt
Instructions
- Combine carrots, butter, thyme and water in a large skillet, and bring to a simmer.
- Cook until the water is absorbed and the carrots are tender, about 10 minutes. You can check for doneness by poking one piece with a paring knife – it should go in easily. If your carrots need more time, add a little more water.
- Season to taste with sea salt and serve!
Notes
- Carrots: We like getting regular old carrots and cutting them on the diagonal into slices, but you can use baby carrots (they will need longer to cook), or you can cut them into long strips – you be you, carrot-wise!
- Fresh Thyme: Look for this herb in the produce section of your supermarket. You can also sub in fresh oregano or even mint if you prefer.
Jeanie says
Carrots and Thyme…a match made in carrot heaven! Use them together all the time (although, I occassionally will use dill in place of the thyme.) And, I like my carrots roasted instead of steamed, but, either way you will have a delicious side dish!
Roasted carrots are also one of my faves! :)
Sharon says
Thankyou
Happy Easter 🐣
Sharon says
Question re carrots and thyme recipe..can use oil instead of butter..I have a vegan coming to Easter dinner..also ..is thyme able to be microwaved if the stove is too,busy..have steamed carrots in microwave but never thyme
Thankyou for your time
Blessings
Sharon
Hi Sharon! Yes, you can definitely use oil – olive oil would be ideal – and yes, the thyme can go in the microwave. Happy Easter! 😊