Name: Maple-Thyme Roasted Baby Carrots
Total time: 50 min
Ingredients: 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

Ingredients

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

Directions

Step 1

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

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Step 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.
Step 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.

Associated Recipes

Arugula Salad with Carrots and Goat Cheese

Nutrition Facts

Serving Size: 4 ounces roasted carrots each

Per Serving:

154 calories; protein 2.1g; carbohydrates 25.7g; dietary fiber 5.8g; sugars 14.4g; fat 5.7g; saturated fat 1.4g; cholesterol 3.1mg; vitamin a iu 32094.4IU; vitamin c 10.4mg; folate 38.7mcg; calcium 82.2mg; iron 0.8mg; magnesium 27.6mg; potassium 678.3mg; sodium 205.9mg; added sugar 4.8g.

Exchanges:

4 vegetables, 1 fat, 1/2 other carbohydrate

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Ingredients

Directions

Associated Recipes

Nutrition Facts

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Ingredients

Directions

Associated Recipes

Nutrition Facts