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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
50 mins


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.

Nutrition Facts

154 calories; protein 2.1g 4% DV; carbohydrates 25.7g 8% DV; dietary fiber 5.8g 23% DV; sugars 14.4g; fat 5.7g 9% DV; saturated fat 1.4g 7% DV; cholesterol 3.1mg 1% DV; vitamin a iu 32094.4IU 642% DV; vitamin c 10.4mg 17% DV; folate 38.7mcg 10% DV; calcium 82.2mg 8% DV; iron 0.8mg 4% DV; magnesium 27.6mg 10% DV; potassium 678.3mg 19% DV; sodium 205.9mg 8% DV; added sugar 4.8g.