Have you ever used fresh thyme when cooking carrots? If not, give this recipe a try. The fresh thyme gives an entirely different flavor than that of the dried variety. Roasting the carrots brings out their sweetness, and the combination makes for a wonderfully flavorful Autumn side dish.
2 lbs carrots, peeled & sliced on diagonal about 1/4" thick
2 tsp olive oil
1 tsp butter, melted
2 tsp fresh thyme leaves
salt and pepper to taste
Preheat oven to 400°F. Mix olive oil, butter & thyme in large bowl. Add carrots and toss to coat. Spread carrots in single layer on large rimmed baking sheet. Sprinkle with salt and pepper as desired. Roast until carrots are tender and lightly browned, stirring occasionally, about 40 minutes.
Serves 6
Per serving:
Cal: 82
Fat: 2.5g
Chol: 2mg
Carbs: 14.7
Fiber: 4.4g
Sugars: 7.2g
Protein: 1.4g
