You can often find me munching on carrots, Bugs Bunny style. I find the sweet, crunchy veggies to be great snacks and perfect palate cleansers. Plus, the low-cal treats are packed with vitamin A and potassium. However, I also like carrots in their soft form, creamy, caramelized, and a little less earthy. With a few carrots stashed in the fridge, I decided to pat those orange babies with an extra hint of sweetness and flavor and roast them up in the oven. If you’re thinking about what to make for your next holiday potluck, try these. Maple-Thyme Roasted Carrots are the perfect light and healthy side dish to any down-home, comfort meal.
Maple-Thyme Roasted Carrots
-1 1/2 lb. carrots (about 6-8 large), peeled
-1 1/2 tbsp. olive oil
-1 tsp. thyme
-2 Tbsp. maple syrup
-Freshly ground salt and pepper, dash
Preheat oven 400F. Dice carrots diagonally into uniform size. Toss with olive oil and syrup. Line baking sheet with aluminum foil. Spread carrots on baking sheet. Sprinkle thyme, salt and pepper over top. Bake 30-40 minutes, or until browned and tender, flipping halfway through.