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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

Recipe #152772 | 40 min | 10 min prep | add private note

⁽²⁵⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: SueVM

On Jun 13, 2009

Loved, loved, loved this side dish of roasted carrots. Made as directed and so very tasty. Thank you Paula for a wonderful addition to our main meal. Made for the Dining Daredevils team for ZWT5 for Family Picks.

0 people found this review helpful

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From: Sage

On Jun 10, 2009

Love roasted carrots and these were so nice; I did use fresh lemon thyme. Thanks for posting. I made this for ZWT5. Rita

0 people found this review helpful

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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!!!

3 people found this review helpful

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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!!

3 people found this review helpful

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