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Maple-Thyme Roasted Baby Carrots

Rating: Unrated

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.

By Diabetic Living Magazine
active:
25 mins
total:
50 mins
Servings:
8
Nutrition Profile:
Egg Free
Soy-Free
Low-Calorie
Nut-Free
Gluten-Free
Vegetarian

Ingredients

Associated Recipes

Directions

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

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  • 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.

Tips

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

Serving Size: 4 ounces roasted carrots each
Per Serving:
154 calories; 5.7 g total fat; 1.4 g saturated fat; 3 mg cholesterol; 206 mg sodium. 678 mg potassium; 25.7 g carbohydrates; 5.8 g fiber; 14 g sugar; 2.1 g protein; 32094 IU vitamin a iu; 10 mg vitamin c; 39 mcg folate; 82 mg calcium; 1 mg iron; 28 mg magnesium; 5 g added sugar;
Exchanges:

4 vegetables, 1 fat, 1/2 other carbohydrate
© Copyright 2020 eatingwell.com. All rights reserved. Printed from https://eatingwell.com 05/30/2020
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© Copyright 2020 eatingwell.com. All rights reserved. Printed from https://eatingwell.com 05/30/2020