Herb-and-Honey-Roasted Baby Carrots

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Herb-and-Honey-Roasted Baby Carrots

 

Recipe By :Andrea Chesman

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound baby carrots

1 teaspoon chopped fresh thyme or rosemary leaves

Salt and freshly ground black pepper

2 tablespoons extra virgin olive oil or butter -- melted

1 tablespoon honey

 

Most people will say they prefer raw carrots to cooked ones, but that is usually

because they have had only carrots that have been steamed or boiled-methods that

drain away the sweet carrot flavor Roasting is perfect for carrots because it

intensifies their sweetness while making them tender.

 

Preheat the oven to 425F. Lightly oil a baking pan large enough to hold the

carrots in a single Inver.

 

Arrange the carrots in a single layer in the pan. Sprinkle the thyme or rosemary

and salt and pepper to taste over the carrots. Drizzle the oil over the carrots

and roll to evenly coat.

 

Roast for 15 to 20 minutes, until the carrots are mostly tender when pierced

with a fork, stirring or shaking the pan occasionally for even cooking. Drizzle

with the honey. Return to the oven for another 5 to 10 minutes to finish

roasting. Watch carefully and do not let the carrots burn.

 

Serve hot.

 

Source:

" The Roasted Vegetable "

Copyright:

" 2002 Andrea Chesman "

 

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Per Serving (excluding unknown items): 59 Calories; 1g Fat (8.1% calories from

fat); 1g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 40mg

Sodium. Exchanges: 2 Vegetable; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0