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Roasted Carrots with Thyme

I've fallen into a bit of a rut when it comes to veggies.  Green beans and corn, corn and green beans.  I like lots of vegetables raw, but I'm trying to expand my base of cooked veggies.  I found this recipe in Taste of Home's Holidays & Celebrations cookbook.  This is the 3rd recipe I've tried, and they've all been winners.

It really doesn't get much more simple than this.  I had baby carrots on hand, so that's what I used.  No fresh thyme at the grocery store this week, so I used dried. About halfway through, I gave the pan a shake to make sure nothing was sticking, but it was no problem. If I'd left them alone I would have gotten more of the nice caramelization on them.  They were great as a side to roasted chicken, and I'll be making them again for Thanksgiving.   Thank you so much to Deidre C. for sharing her recipe!





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Roasted Carrots with Thyme
by November-21-2017
1 pound carrots, medium, peeled and halved lengthwise
2 teaspoons minced fresh thyme or 1/2 teaspoon dried
2 teaspoons canola oil- I used extra virgin olive oil
1 teaspoon honey
1/4 teaspoon salt- I used kosher

Preheat oven to 400°. Place carrots in a greased 15x10x1-in. baking pan. In a small bowl, mix thyme, oil, honey and salt; brush over carrots. Roast 20-25 minutes or until tender. 
     
     


    Comments

    1. I can always use new veggie ideas. I definitely stick to a few, mostly uninspired recipes. These look like a great way to change it up!

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      Replies
      1. I need to get back into the practice of trying one new fruit or vegetable a month. I grew up on a limited range, and have expanded a lot, but there's still so many good ones out there to try!

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