Try this Thyme Roasted Baby Carrots recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425. Trim greens from carrots, leaving 1/4 inch on each. Scrub carrots, rinse, and dry on paper towels.
In a medium bowl, toss carrots with olive oil, thyme, salt, pepper, then transfer to two baking sheets. Spread carrots in a single layer and roast, uncovered, shaking pans occasionally, until cooked through, 25 to 30 minutes. Serve hot or at room temperature.
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Serving Size: 1 Serving (104g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 66 | ||
Calories from Fat: 32 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 78.2mg | 3 % | |
Potassium 241.2mg | 6 % | |
Total Carbohydrate 8.5g | 2 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 5.5g | ||
Protein 0.7g | 1 % | |
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: 66
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