Cutting the carrots lengthwise makes this dish look extra pretty. For even more elegance, garnish with sprigs of fresh thyme or parsley. —Deirdre Cox, Kansas City, Missouri
- 3 pounds medium carrots, halved lengthwise
- 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
- 2 tablespoons canola oil
- 1 tablespoon honey
- 1 teaspoon salt
- Preheat oven to 400°. Divide carrots between two greased 15x10x1-in. baking pans. In a small bowl, mix thyme, oil, honey and salt; brush over carrots. Roast 20-25 minutes or until tender. Yield: about 12 servings (2 carrot halves each).
Originally published as Thyme-Roasted Carrots in Taste of Home December 2013
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