ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Caramelized Baby Carrots

Photo: Jennifer Causey; Food Styling: Catherine Crowell Steele; Prop Styling: Mindi Shapiro Levine

Yield

Serves 4 (serving size: about 2/3 cup)

Use this simple roasted-carrot method as a base, and then layer on other flavor combinations as you like. Try smoky chipotle chile powder, fragrant garam masala, or tart ground sumac.  Pairs well with Creamy Lemon Orzo with Peas and Shrimp.

Ingredients

  • 2 tablespoons olive oil
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon light brown sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound small multicolored carrots, trimmed

Nutrition Information

  • calories 105
  • fat 6.9 g
  • satfat 1 g
  • monofat 4.9 g
  • polyfat 0.8 g
  • protein 1 g
  • carbohydrate 11 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 209 mg
  • calcium 40 mg
  • sugars 7 g
  • Est. Added Sugars 1 g

How to Make It

  1. Preheat oven to 400°F.

  2. Combine all ingredients in a bowl; toss. Spread carrot mixture on a foil-lined baking sheet. Bake at 400°F for 20 minutes or until tender and caramelized, stirring once after 10 minutes.