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Roasted Carrots

Prep time 5 mins
Cook time 30 mins
Yield 8 Servings


  • 2 pounds baby carrots, with or without stems (6 cups)
  • 3 tablespoons olive oil
  • Salt and pepper
  • 1 tablespoon fresh thyme or 1/4 tsp. dried thyme

Nutrition Information

  • calories 94
  • fat 6 g
  • satfat 1 g
  • protein 1 g
  • carbohydrate 12 g
  • fiber 4 g
  • cholesterol 0 mg
  • sodium 157 mg

How to Make It

  1. Preheat oven to 400°F. Place carrots in a single layer on a rimmed cookie sheet or roasting pan, pour oil over them and toss to coat. Season with salt, pepper and thyme.

  2. Roast until carrots can be pierced easily with a knife, 25 to 30 minutes, stirring twice during baking time. Serve hot or at room temperature.