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{Note from Jessica: Today’s post is shared by my lovely friend, Marjorie Saveski, author of the This is So Good website. Marjorie is a blogger and a home cook with a passion for real food, health, and fitness. She hopes to share what she has learned through her real life experience and research with her readers. Stop by her site, This is So Good, to find more delicious recipes and helpful health information.}

Spring is right around the corner! And with Spring, we have so many reasons to gather for celebrations including Easter, wedding and baby showers, and Mother’s Day. The side dish I’m sharing with you today is the perfect addition to any special meal and is appropriate for brunches, luncheons, and dinners.

I believe that we eat with our eyes and noses before we even take a bite of our food. These Citrus and Thyme Roasted Carrots will please all three senses. If you can get your hands on a bunch of multi-colored carrots, this dish will be taken to a whole other level of beautiful.  I enjoyed making a carrot rainbow to fancy up the presentation, but go ahead and be a little more free-form if that’s your thing. Good old orange carrots work just fine and will still be very pretty!

The smell of citrus and butter, as you pull this dish out of the oven, will draw everyone to the table. I added thyme to these carrots because they add an earthy and lemony note. I love the green flecks among the bright colors of the carrots!

Citrus and Thyme Roasted Carrots // deliciousobsessions.com

I love pairing root vegetables and citrus together. The flavors work so well! Today’s dish is on the sweeter side, but I’ve also shared a recipe for Spicy Orange Sweet Potatoes which balances sweet with a touch of spicy!

This dish is Paleo and SCD-legal. If you wish to make it Dairy-free, simply swap the butter or ghee with coconut oil. To make this dish Vegan, either leave out the honey or use maple syrup instead. Enjoy!!

If you are a fan of oranges, lemons, limes, and all things citrus, make sure to check out this collection of 80 Paleo Recipes Featuring Citrus!

Citrus and Thyme Roasted Carrots
Serves: 4 servings
  • 8 medium to large carrots (about a pound), peeled and sliced diagonally into ¼ inch slices
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon freshly squeezed orange juice
  • 1 teaspoon honey
  • 1 teaspoon fresh thyme leaves
  • 3 Tablespoons butter or ghee, melted (use coconut oil if you're on the AIP)
  • Sea salt
  1. Preheat the oven to 425 degrees.
  2. In a large mixing bowl, combine all of the ingredients except the sea salt. The butter or ghee will get a little bit thick and clumpy. After arranging the carrots, you will dollop the butter mixture over the carrots.
  3. In a 9 or 10 inch ceramic or glass dish (I used a tart dish, a pie plate would work well too), arrange the carrot slices so they are overlapping slightly, filling the entire dish.
  4. Scrape any remaining butter or juice out of the bowl and scatter little clumps all over the carrots.
  5. Sprinkle the entire dish with sea salt. I used about ¼ teaspoon.
  6. Roast the carrots in the oven for 20-25 minutes. They should be slightly browned and easily pierced with a sharp knife.

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