Back to Thyme-Roasted Carrots

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Thyme-Roasted Carrots Recipe

Thyme-Roasted Carrots Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:12 servings

Ingredients

  • 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

Directions

  • 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).

Nutritional Facts

2 carrot halves: 73 calories, 3g fat (trace saturated fat), 0mg cholesterol, 275mg sodium, 12g carbohydrate (7g sugars, 3g fiber), 1g protein Diabetic Exchanges:1/2 starch, 1 vegetable, 1/2 fat

Reviews for Thyme-Roasted Carrots

Sort By :
MY REVIEW
Reviewed Dec. 25, 2014

"Yum! Went over well both this Christmas and last. Simple, sweet, and delicious."

MY REVIEW
Reviewed Jul. 3, 2014

"VeryGood MYFAMILY LOVETHEM."

MY REVIEW
Reviewed Jan. 7, 2014

"Delicious!"

MY REVIEW
Reviewed Dec. 31, 2013

"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."

MY REVIEW
Reviewed Dec. 4, 2013

"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"

Loading Image