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: 73 calories, 3g fat (0 saturated fat), 0 cholesterol, 275mg sodium, 12g carbohydrate (7g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.
Reviews for Thyme-Roasted Carrots
"Super simple, very pretty and delicious! You'll make these many times."
"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"