Maple-Thyme Roasted Baby Carrots

Maple-Thyme Roasted Baby Carrots

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From: Diabetic Living Magazine

Amp up any carrot side dish with this Maple-Thyme Roasted Baby Carrot recipe. Consider saving a portion of this recipe and adding it to our Arugula Salad with Carrots and Goat Cheese recipe.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 5 pounds baby carrots with tops, peeled and tops trimmed
  • 3 tablespoons olive oil
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon kosher salt
  • ¼ cup maple syrup
  • 8 cloves garlic, minced
  • 1 tablespoon butter, melted
  • 2 tablespoons snipped fresh thyme


  • Prep

  • Ready In

  1. Place two 15x10-inch baking pans in oven. Preheat oven to 450°F.
  2. Halve any large carrots lengthwise. In a large bowl combine carrots, oil, pepper and salt; toss to coat. Carefully spread carrots in heated pans.
  3. Roast 20 to 25 minutes or until carrots are tender and starting to brown, rearranging pans and stirring carrots halfway through roasting. Drizzle with maple syrup and sprinkle with garlic; toss to coat. Roast 5 minutes more or until carrots are glazed and syrup is bubbly. Drizzle with melted butter and sprinkle with thyme.
  • Tip: For a pretty presentation at your holiday table, use baby carrots with their green stems still intact.
  • If you can't find baby carrots, use regular or heirloom multicolor carrots, halved lengthwise.

Nutrition information

  • Serving size: 4 ounces roasted carrots each
  • Per serving: 154 calories; 6 g fat(1 g sat); 6 g fiber; 26 g carbohydrates; 2 g protein; 39 mcg folate; 3 mg cholesterol; 14 g sugars; 5 g added sugars; 32,094 IU vitamin A; 10 mg vitamin C; 82 mg calcium; 1 mg iron; 206 mg sodium; 678 mg potassium
  • Nutrition Bonus: Vitamin A (642% daily value)
  • Carbohydrate Servings:
  • Exchanges: 4 vegetables, 1 fat, ½ other carbohydrate

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