Cutting the carrots lengthwise makes this dish look extra pretty.—Deirdre Cox, Kansas City, Missouri
- 1 pound medium carrots, halved lengthwise
- 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
- 2 teaspoons canola oil
- 1 teaspoon honey
- 1/4 teaspoon salt
- Preheat oven to 400°. Place carrots in a greased 15x10x1-in. baking pan. In a small bowl, mix thyme, oil, honey and salt; brush over carrots. Roast 20-25 minutes or until tender. Yield: 4 servings.
Originally published as Roasted Carrots with Thyme in Country Woman April/May 2014
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