Thyme-Roasted Carrots |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | |||||||||
| INGREDIENTS: | ||
| 2 pounds medium carrots, peeled, cut on deep diagonal into 1/2-inch-thick slices | 1-1/2 tablespoons olive oil | 1-1/2 teaspoons fresh thyme leaves |
| 1-1/2 tablespoons butter | ||
| 1 | Preheat oven to 400 F. Toss carrots, oil, and thyme in large bowl. Sprinkle generously with salt and pepper. Spread carrots in single layer on large rimmed baking sheet; dot with butter. Roast until carrots are tender and brown, stirring occasionally, about 40 minutes. |