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. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Place two 15x10-inch baking pans in oven. Preheat oven to 450 degrees Fahrenheit.

  • Halve any large carrots lengthwise. In a large bowl combine carrots, oil, pepper and salt; toss to coat. Carefully spread carrots in heated pans.

  • 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 Facts

154 calories; total fat 5.7g 9% DV; saturated fat 1.4g; cholesterol 3mg 1% DV; sodium 206mg 8% DV; potassium 678mg 19% DV; carbohydrates 25.7g 8% DV; fiber 5.8g 23% DV; sugar 14g; protein 2.1g 4% DV; exchange other carbs 2; vitamin a iu 32094IU; vitamin c 10mg; folate 39mcg; calcium 82mg; iron 1mg; magnesium 28mg; added sugar 5g.