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You are here: Home / Side dishes / Roasted Carrots with Savory Mushrooms

Roasted Carrots with Savory Mushrooms

June 11, 2015 By Joe 5 Comments

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Roasted carrots with savory mushrooms are a perfect side dish for any occasion. Carrots pair well with just about all types of meat.

Whole carrots on a sheet pan ready to roast.

Today in Minnesota, it was a cool and rainy day.  A perfect day to fire up the oven and roast some veggies!  I love cooked carrots and I decided to kick it up a notch and roast carrots with savory mushrooms.

Preparing The Carrots

I went to the local grocery and found some carrots with the full green tops on them and they were the skinny kind of carrots.  Not the big thick ones you’d have to cut up to get them cooked.  I guess there is nothing wrong with that, but these were easy to prepare.  Cut the tops off leaving a couple of inches of greenery, wash them and kind of scrub the outer skin.  You don’t even have to peel these tender, little beauties.  And, I must say, they make for cool looking photos!

The mushrooms I used were dried because the store didn’t have any fresh oyster or calamari mushrooms.   I just thought that these would give the carrots the proper savory taste, much more so than button mushrooms or even portabellas.  

To use the dried mushrooms, all you have to do is soak them in water until they are nice and flexible.  I soaked these for about an hour and a half.  Remove the mushroom pieces from the water and use paper towels to squeeze the excess water out of them.  

Save the water that they were soaked in.  This can be added to gravy or used in cooking to give a mushroomy essence to your dish.  Save it in your refrigerator for up to a couple of weeks or freeze it.

Roasted carrots with mushrooms ready to serve.

Roasting The Carrots

Clean your carrots and place them on a sheet pan with sides.  Coat with olive oil and sprinkle with salt and pepper.  Add some herb of your choice.  I sprinkled the carrots with fresh thyme leaves.  Dried spices would be fine too.  You just want to add another flavor profile that makes everything taste great!

Close-up view of roasted carrots.

Preheat your oven to 375, roast the carrots for 20 minutes, then lower the temp to 325 and add the mushrooms and roast for another 10 minutes.  Take out of the oven and sprinkle with chopped parsley or chives.  Yum.

Easy as that!

The mushrooms really add a different dimension to roasted carrots.  Cut off a piece of carrot and stick your fork in a piece of mushroom.  Next stop...your mouth!

And be sure to take a look at these tasty recipes:

  • Beef au jus recipe
  • Hearty chicken and vegetable stew
  • Healthy roasted fall vegetables
  • Easy spinach mushroom pasta
  • Italian sausage stuffed zucchini boats

Savory mushrooms with roasted carrots.

Roasted whole carrots with mushrooms.

Roasted carrots with savory mushrooms

Super flavorful way to prepare carrots.
4.50 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: roasted carrots with mushrooms
Prep Time: 1 hour hour 30 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 2 hours hours
Servings: 4 servings
Calories: 154kcal
Author: Joe Boyle

Ingredients

  • 2 pounds carrots
  • 2 tbsp olive oil
  • fresh thyme (or other fresh or dried herb of your choice)
  • 1 oz . dried oyster or calamari mushrooms , rehydrated, (1/3 cup chopped fresh mushrooms)
  • salt and pepper to taste
Prevent your screen from going dark

Instructions

  • Preheat oven to 375 degrees
  • Clean and scrub carrots, then dry with paper towels
  • Place in a sheet pan and coat with olive oil, then salt and pepper
  • Sprinkle with thyme and thyme sprigs, (or herb of choice)
  • Place in oven for 20 minutes
  • Lower oven temp to 325 degrees
  • Add mushroom pieces and roast for an additional 10 minutes
  • Serve hot as a side dish

Nutrition

Calories: 154kcal
 

Carrots with savory mushrooms long Pinterest pin.

This recipe post was updated on January 28, 2022.

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Filed Under: Meals, Side dishes, Vegetarian

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Reader Interactions

Comments

  1. Katy

    April 15, 2016 at 11:32 pm

    This would be amazing with morels.

    Reply
  2. [email protected] Merchant Baker

    June 16, 2015 at 11:01 am

    Your photos look terrific! And I like the design/layout of your long pin! Nice job! Pinning!

    Reply
    • Joe

      June 16, 2015 at 12:07 pm

      Thanks Ramona!

      Reply
  3. Larry Hoffman

    June 12, 2015 at 1:59 pm

    4 stars
    Looks delicious. Will have to try this.

    Reply
  4. MaryJo

    June 12, 2015 at 9:26 am

    5 stars
    Easy, delicious dinner with roast pork and baked potatoes!

    Reply

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