Total TimePrep/Total Time: 30 min.
Makesabout 12 servings (2 carrot halves each)
- 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 2 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.
Nutrition Facts2 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.
Dec 29, 2019
These were tasty and so pretty with minimal effort, a major plus for the holiday table. Would definitely make again.
Nov 9, 2019
Delicious! I cut the recipe into thirds and substituted olive oil for the canola oil. Thank you, Deirdre, for sharing this recipe.
May 12, 2019
Easy, fast and delicious! I have some that do not care for the honey, so I make one batch as written, and the second, using batch swapping out the honey for balsamic vinegar. Everyone is happy.
Feb 5, 2018
These carrots are very tasty. The thyme made the carrots more "dressed-up". I wrapped mine tightly in foil and placed the packet in the crock pot with the chicken I was cooking in there.
Jul 28, 2016
Super simple, very pretty and delicious! You'll make these many times.
Dec 25, 2014
Yum! Went over well both this Christmas and last. Simple, sweet, and delicious.
Jul 3, 2014
VeryGood MYFAMILY LOVETHEM.
Jan 7, 2014
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.
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