These roasted baby carrots are baked with herbs. All you have to do is coat your carrots and bake for 45 minutes.
This recipe can also be used with other root vegetables such as potatoes, parsnip and beets. Broccoli and cauliflower can also be roasted. Baking times vary depending on the size of the vegetable.
ROASTED BABY CARROTS
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1 bag (16 ounces) plus 1 bag (8 ounces) baby-cut carrots (9 cups)
■ Heat oven to 425 degrees Fahrenheit. Spray rectangular pan, 13x9x2 inches, with cooking spray.
■ Mix all ingredients, except carrots, in a large bowl. Add both bags of carrots; toss to coat. Spread carrots in a single layer on a pan.
■ Bake for 35 to 40 minutes, stirring occasionally, until carrots are tender.