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Roasted Carrots with Fresh Thyme
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • Summary

    A sprinkle of thyme and drizzle of honey make this simple side dish from chef Emeril Lagasse's "Emeril 20-40-60" cookbook a standout at the Thanksgiving table.

    Ingredients

    • 2 tablespoons olive oil
    • 1 1/2 pounds carrots, cut on the bias into 1 1/2-inch-long pieces
    • 1 teaspoon coarse salt
    • 1/2 teaspoon freshly ground black pepper
    • 4 sprigs fresh thyme
    • 2 tablespoons unsalted butter
    • 1 tablespoon honey

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 130 % Daily Value *
    • Total Fat: 13 g 19.32%
    • Saturated Fat: 5 g 22.63%
    • Trans Fat: 0 g %
    • Cholesterol: 15 mg 5.09%
    • Sodium: 481 mg 20.06%
    • Calcium: 13 mg 1.28%
    • Potassium: 20 mg 0.58%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 2.64%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 5 g %
    • Dietary Fiber: 0 g 1.61%
    • Sugar: 4 g
    • Protein: 0 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 5.86%
    • Vitamin C 6.4%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat3
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq