- 4
Ingredients
- 1 pound carrots, baby or regular
- 1 1/2 teaspoons canola oil
- 1/4 teaspoon dried thyme or 3/4 teaspoon finely minced fresh rosemary
- 1/4 teaspoon salt
- 2 tablespoons low sugar orange marmalade
- Black pepper to taste
Preparation
Step 1
1. Preheat the oven to 425°F. In a medium bowl, add the first 4 ingredients (carrots through salt, crushing the thyme in with your fingers), and toss to combine. Transfer to a sheet pan, set the bowl aside, and roast carrots for 10 minutes.
2. Open the oven and give the pan a good shake or two. Bake the carrots 10 to 15 minutes longer, or until some of the carrots have brown spots, and they are until tender to the bite.
3.Transfer the carrots back to the bowl and toss with the marmalade. Add black pepper and any additional salt to taste, and serve.
Marlene Says: To use regular-sized carrots, peel and quarter them by cutting in half crossways and then lengthwise. For thicker carrots, cut the thick end in half again lengthwise so all the pieces are of uniform thickness.
Nutrition Information Per Serving (3/4 cup): Calories 70 | Carbohydrate 14g (Sugars 7g) | Total Fat 2g (Sat Fat 0g) | Protein 1g | Fiber 2g | Cholesterol 0mg | Sodium 200mg | Food Exchanges: 1 Vegetable, 1/2 Fat | Carbohydrate Choices: 1 | Weight Watcher Plus Point Comparison: 2 Smart Point Comparison: 1