Cutting the carrots lengthwise makes this dish look extra pretty. For a little more elegance and color, garnish with sprigs of fresh thyme or parsley. —Deirdre Cox, Kansas City, Missouri

Thyme-Roasted Carrots

Thyme-Roasted Carrots
Prep Time
10 min
Cook Time
20 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
- 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 Facts
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.
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