Those carrots look delicious! I love the combination of the savory sweet, spicy, savory. Yum!! Thank you for sharing
Made these the other night, except we used chopped garlic and skipped the onion powder. I also used fresh thyme and some recently dried oregano instead of the Italian herbs.
Omg…. was like a caramelly crunchy goodness at the tips of the carrots. They were so good. Making them again for my parents tonight!
I made this recipe tonight for a group of 6. Everyone devoured it!!! They commented on the tenderness of the carrots – not mushy and not crunchy, just absolutely the perfect texture. I also love that the recipe is so easy to put together. I will be adding this to my list of go-to side dishes.
These carrots were outstanding and the pomegranates just took them over the top !
I make this today for my Thanksgiving dinner, and so far my husband and my 16 months old baby loved , I can’t wait to share this plate with my friends!
Ingredients:
2 tablespoons olive oil
2 tablespoons honey
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Ingredients:
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons maple syrup
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon thyme
1/4 teaspoon oregano
Kosher salt and freshly ground black pepper, to taste
1 (16-ounce) package carrots cut into pieces
2 tablespoons chopped parsley leaves
Directions:
Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a small bowl, whisk together olive oil, honey, maple syrup, garlic and onion powder, thyme and oregano.
Season with salt and pepper, to taste.
Place carrots in a single layer onto the prepared baking sheet.
Add olive oil mixture and gently toss to combine.
Place into oven and bake for 15-18 minutes, or until tender, stirring occasionally.
Serve immediately, garnished with parsley, if desired.
source : 77kitchen