Looking for an easy side dish recipe? Then try these baby carrots which are baked with herbs in just 45 minutes!
teaspoons vegetable oil
tablespoon chopped fresh or 1 teaspoon dried thyme leaves
teaspoon garlic salt
bag (16 ounces) plus 1 bag (8 ounces) baby-cut carrots (9 cups)
Heat oven to 425ºF. Spray rectangular pan, 13x9x2 inches, with cooking spray.
Mix all ingredients except carrots in large bowl. Add both bags of carrots; toss to coat. Spread carrots in pan.
Bake uncovered 35 to 40 minutes, stirring occasionally, until carrots are tender.
Roasting carrots makes them even sweeter because while they cook, more of the carrot starches turn into sugar. Another plus- carrots are very high in vitamin A.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 3 1/2g
- 3 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.