Thyme-Roasted Carrots Recipe
- 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
- 1. 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).
2 carrot halves equals 73 calories, 3 g fat (trace saturated fat), 0 cholesterol, 275 mg sodium, 12 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.
Reviews for Thyme-Roasted Carrots
"Yum! Went over well both this Christmas and last. Simple, sweet, and delicious."
"VeryGood MYFAMILY LOVETHEM."
"These were excellent! I used baby carrots for convenience. The flavor was great - I think I could have even used less salt - and they were easy to involve my child in the cooking process."
"Very Good!!! These carrots had such a wonderful caramelized flavor. My daughter had thirds and would of have had more if there were any left. Definitely a must try!! Field Editor"