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  • 6servings
  • 45minutes
  • 100calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3
MineralsZinc, Copper, Natrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 teaspoons vegetable oil

  2. 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves

  3. 1/4 teaspoon garlic salt

  4. 1/8 teaspoon pepper

  5. 1 bag (16 ounces) plus 1 bag (8 ounces) baby-cut carrots (9 cups)

Instructions Jump to Ingredients ↑

  1. Heat oven to 425ºF. Spray rectangular pan, 13x9x2 inches, with cooking spray.

  2. Mix all ingredients except carrots in large bowl. Add both bags of carrots; toss to coat. Spread carrots in pan.

  3. Bake uncovered 35 to 40 minutes, stirring occasionally, until carrots are tender.

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