Preheat oven at 350.
Mix olive oil, honey, salt, pepper and thyme in a 9x9 roasting dish.
Add carrots and coat.
Optional: macerate carrots at room temperature and stir occasionally while making the main course.
Bake for 1 hour. Stir carrots one or twice during baking. The carrots will sweat water that will slowly evaporate to make a glaze. Do not let the carrots get completely dry; add water if needed.
Sprinkle with kosher salt or chunky sea salt before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (247g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 18 (12%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 820.2mg||28 %|
|Potassium 553mg||15 %|
|Total Carbohydrate 32.2g||9 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 25.4g|
|Protein 1.6g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 144
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