Roasted Baby Carrots: The Best Roasted Baby Carrots Recipe from Cook'n

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	Roasted Baby Carrots

Serves: 6

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Roasting carrots makes them even sweeter because while they cook, more of the carrot starches turn into sugar. Another plus--carrots are very high in vitamin A.

   4 teaspoons vegetable oil
   1 tablespoon chopped fresh or 1 tsp dried thyme leaves
   1/4 teaspoon garlic salt
   1/8 teaspoon pepper
   1 (16-ounce) can baby-cut carrots (6 cups)

Heat oven to 425°. Spray rectangular pan, 13x9x2 inches, with cooking spray. Mix all ingredients except carrots in large bowl; toss to coat. Spread carrots in pan. Bake uncovered 35 to 40 minutes, stirring occasionally, until carrots are tender.
1 Serving: Calories 70 (Calories from Fat 30); Fat 3g (Saturated 0g); Cholesterol 0mg; Sodium 80mg; Carbohydrate 12g (Dietary Fiber 3g); Protein 1g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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