Roasted Carrots with Thyme
Quick and easy to make, these Roasted Carrots are a great way to get the stubborn veggie-haters in your family to chow down on some vitamins. (I say this as a stubborn veggie-hater myself.) Time was, I’d only eat carrots if they were smothered in Ranch dressing. Ideally, if there was more dressing than carrot. But I absolutely love the flavors in this dish. The hint of lemon and a bit of heat from the ginger (or black pepper, if you prefer). The earthiness of the thyme. Salt for depth. All wrapped around the slightly-sweet, crisp taste of carrots. I love these served with fish, pork/ham, and chicken!
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Ingredients
- 1 pound carrot chopped
- 2 teaspoons coconut oil
- 1 teaspoon dried thyme
- 1/2 teaspoon sea salt
- 1 teaspoon lemon zest omit for low-histamine or IC
- 1/4 teaspoon ground ginger
Equipment
Instructions
- Preheat the oven to 450F.
- Combine the carrots, oil, thyme, and salt in a baking dish. Bake for 30 minutes, stirring once halfway through.
- Add lemon zest and ginger and stir before serving.
Nutrition
Calories: 75kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 318mg | Potassium: 378mg | Fiber: 4g | Sugar: 5g | Vitamin A: 19100IU | Vitamin C: 12.4mg | Calcium: 60mg | Iron: 2mg