- 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 (2 carrot halves each).
Originally published as Roasted Carrots with Thyme in Country Woman April/May 2014
Reviews for Roasted Carrots with Thyme
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Reviewed Oct. 28, 2014
"Thyme is one of my new favorite herbs. It gives this carrots some extra love that will have people coming back for more."
Reviewed Mar. 19, 2014
"Family loves this"