I made meatloaf one night and forgot to get the potatoes. The hubby said to just steam some carrots. I knew I could do better than that. I mixed this together and threw it in the oven with the meatloaf. The result was worth writing down.
Preheat oven at 350.
Mix olive oil, honey, salt, pepper and thyme in a 9x9 roasting dish.
Add carrots and coat.
Optional: macerate carrots at room temperature and stir occasionally while making the main course.
Bake for 1 hour. Stir carrots one or twice during baking. The carrots will sweat water that will slowly evaporate to make a glaze. Do not let the carrots get completely dry; add water if needed.
Sprinkle with kosher salt or chunky sea salt before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (247g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 144 | ||
Calories from Fat: 18 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 820.2mg | 28 % | |
Potassium 553mg | 15 % | |
Total Carbohydrate 32.2g | 9 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 25.4g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 144
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