Roasted Carrots

Cost per serving: 59¢

Yield: 8 Servings

Ingredients

• 2  pounds  baby carrots, with or without stems (6 cups)
• 3  tablespoons  olive oil
• Salt and pepper
• 1  tablespoon  fresh thyme or 1/4 tsp. dried thyme

Preparation

Preheat oven to 400°F. Place carrots in a single layer on a rimmed cookie sheet or roasting pan, pour oil over them and toss to coat. Season with salt, pepper and thyme.

Roast until carrots can be pierced easily with a knife, 25 to 30 minutes, stirring twice during baking time. Serve hot or at room temperature.

Nutritional Information

Calories:

94

Fat:

6g (sat 1g)

Protein:

1g

Carbohydrate:

12g

Fiber:

4g

Cholesterol:

0mg

Sodium:

157mg