Colorful rainbow carrots make this veggie side dish impossible to resist, and using baby carrots turns it into a five-minute recipe! If you can't find rainbow carrots at the market, use regular carrots.
Ingredients
One 1-pound bag rainbow baby carrots, (fatter carrots sliced in half lengthwise)
1 tablespoon honey, melted
2 teaspoons extra virgin olive oil
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon kosher salt
A few pinches of pepper
2 fresh thyme sprigs, optional
Instructions
Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil and set aside.
Place the carrots, honey, olive oil, cumin, coriander, salt, pepper, and the thyme sprigs as desired in a bowl and stir until the carrots are evenly coated.
Transfer to a baking sheet and bake until soft and sweet, 25 to 30 minutes, tossing halfway through.
Notes
Each serving has 15% vitamin C and an astounding 430% vitamin A. Your immune system will thank you! * This recipe is gluten free.
Nutrition Information
Serving size: about ½ cup Calories: 90 Fat: 3g Carbohydrates: 17g Sodium: 250mg Fiber: 4g Protein: 1g
Recipe by Lizs Healthy Table at https://liz.afones.com/2014/12/15/honey-roasted-rainbow-carrots/