Roasted Spring Carrots
Created by Sue on March 11, 2013
- Servings: 2
- Prep Time: 5m
- Cook Time: 25m
- Recipe #8564
Ingredients
- 4 ounces carrots (finger-wide early whole spring carrots, with tops)
- 1 tablespoon olive oil
- 1/2 teaspoons dried thyme leaves or 1 tbsp. fresh thyme leaves
- Kosher salt
- Cracked black pepper
How to Make
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Step 1: Preheat oven to 425F.
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Step 2: Pare carrots and trim tops back to within 1/4 inch.
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Step 3: Line a baking pan with nonstick foil and toss whole carrots with oil, thyme, salt and black pepper; place in single layer.
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Step 4: Roast carrots for about 25 minutes or until fork-tender and caramelized at the tips. Your baking time may vary if you use larger carrots.
Nutritional Facts
- Serving Size: 1 (63.7 g)
- Calories 75.1
- Total Fat - 6.9 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 27.5 mg
- Total Carbohydrate - 3.1 g
- Dietary Fiber - 1.4 g
- Sugars - 1.4 g
- Protein - 0.4 g
- Calcium - 15.6 mg
- Iron - 0.5 mg
- Vitamin C - 0.5 mg
- Thiamin - 0 mg