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


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

4 ounces roasted carrots each
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.

4 vegetables, 1 fat, 1/2 other carbohydrate