Herb Baked Spring Carrots
This carrot dish is one of my favs! And they go with everything and are enjoyed by all.
Equipment
- Baking Sheet
- Parchment paper
- Small glass mixing bowl
- Small Stainless Steel sauce pan
Ingredients
- 1 lb Carrot washed and scrubbed well, leave the skin on!
- 2 tsps Butter melted or avocado oil
- 1 ½ tbsps Honey
- 2 tbsps Fresh Thyme
- ½ Lemon Freshly squeezed juice
- Sea salt and pepper to taste or Herbamare
Instructions
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper and coat lightly with avocado oil.
- Place in a single layer on the baking pan. If you couldn’t find whole small carrots. That’s ok. Just cut larger carrots into strips.
- Put a small pot on the stove and melt butter, being sure not to let it burn. If not using butter, skip this.
- In a small bowl, add the melted butter or oil, honey, salt and pepper and fresh thyme. Mix everything together.
- Pour the mixture over the carrots and coat both sides well.
- Place in the preheated over and bake for 25-35 minutes (flipping halfway), or until carrots are tender and browned.
- Remove from the heat and serve immediately
- Squeeze some lemon juice on top and garish with parsley.
Notes
Tip: Can swap out honey for maple syrup and thyme for marjoram
Make ahead: can make the night before and refrigerate. Reheat in toaster oven or in regular oven.
Nutrition
Calories: 58kcalCarbohydrates: 14gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gTrans Fat: 0.003gSodium: 65mgPotassium: 272mgFiber: 3gSugar: 9gVitamin A: 12742IUVitamin C: 13mgCalcium: 41mgIron: 1mg
Tried this recipe?Let us know how it was!