Rosemary Roasted Baby Carrots

Name: Rosemary Roasted Baby Carrots
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings.
Ingredients: 2 pounds fresh baby carrots; 2 tablespoons olive oil; 4 teaspoons brown sugar; 2 garlic cloves, minced; 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed; 1/2 teaspoon salt; 1/2 teaspoon onion powder; 1/2 teaspoon ground cumin; 1/2 teaspoon pepper; 2 green onions, thinly sliced

TOTAL TIME: Prep: 10 min. Bake: 25 min. YIELD: 8 servings.

Baby carrots go over big when seasoned with the subtle taste of rosemary. I like to sprinkle raisins on top for a combination of sweet and savory. —Aysha Schurman, Ammon, Idaho

Ingredients

2 pounds fresh baby carrots
2 tablespoons olive oil
4 teaspoons brown sugar
2 garlic cloves, minced
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 green onions, thinly sliced

Directions

1. Preheat oven to 425°. Place carrots in a large bowl. In a small bowl, mix oil, brown sugar, garlic and seasonings; add to carrots and toss to coat.
2. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Roast 25-30 minutes or until tender, stirring once. Sprinkle with green onions.

Nutrition Facts

3/4 cup: 82 calories, 4g fat (0 saturated fat), 0 cholesterol, 238mg sodium, 12g carbohydrate (8g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

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