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Thyme-Roasted Carrots

 Thyme-Roasted Carrots
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
12 ServingsPrep/Total Time: 30 min.

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

  • 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 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.