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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (121g) Recipe makes 4 servings |
||
| Calories 62 | ||
| Calories from Fat 21 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.4g | 3% | |
| Saturated Fat 0.4g | 1% | |
| Monounsaturated Fat 1.6g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 380mg | 15% | |
| Potassium 283mg | 8% | |
| Total Carbohydrate 9.9g | 3% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 5.5g | ||
| Protein 0.8g | 1% | |
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Roasted Baby Carrots With Thyme
By: PaulaG
Jan 23, 2006
Roasting brings out the natural sweetness of vegetables and this recipe is no exception. The recipe was a grocery store handout and has been adjusted only slightly.
SERVES 4
Ingredients
- 1 lb baby carrot
- 2 teaspoons olive oil
- 1 teaspoon dried thyme, crushed
- 1/2 teaspoon salt
- 1 teaspoon lemon zest, grated
- black pepper, freshly ground
- 1 green onion, finely chopped
Directions
1
Preheat oven to 450 degrees.2
In a large bowl, combine the carrots with the oil, thyme and salt; tossing well.3
Spread the carrots in a single layer on a baking sheet and bake at 450 degrees for 30 minutes or until fork tender and lightly browned, stirring every 10 minutes.4
Remove from oven and place in serving bowl.5
Sprinkle with lemon zest, pepper and green onion, toss well and serve immediately.
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- Main Ingredient > Vegetables > Carrots
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- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: Mrs.Jack
On Jun 1, 2008
I was amazed how delicious the thyme was w/ the carrots-we loved them!!! I used the mock baby carrots that I spread on a foil-lined pan. I did not cook the full 30 minutes since we like our carrots a bit crunchy-more like 20 minutes. Thank you for a great recipe!!!
From: CooksSoGood
On May 8, 2008
We really enjoyed these carrots. I did sprinkle some garlic powder in and it really combined well with the other ingredients. Will be making often as everyone really liked them!
From: Fairy Nuff
On Jul 5, 2006
My family loves roasted carrots so it was great to discover a new way to present them. I used larger carrots that I cut into largish chunks but other than that followed the recipe. Loved the lemony/herby taste.Thanks Paula!!
From: bluemoon downunder
On Jun 4, 2006
So easy to make and with the lemon zest and thyme, these were every bit as delicious as I'd anticipated. The only change I made was to add some granulated garlic with the oil, salt and thyme in step 2. We eat a lot of baby carrots, and I'll be doing them this way often from now on. Thank you, Paula, for posting this recipe.
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