Roasted Dutch Carrots With Honey and Thyme
50 mins (prep 10, cooking 40)
5 ingredients
4 servings
A Karen Martini recipe from her cookbook "cooking at home'. She suggests that 1 bunch carrots can be substituted by 1 turnip and 2 parsnips, peeled and cut into quarters. A nice vege side for any roast. You could use larger carrots and cut them into halves or quarters instead of baby carrots if wished....though the baby carrots give a lovely presentation

Categories:  5-ingredients-or-less , <-60-mins , side-dish , easy , kid-friendly , gluten-free , australian , free-of... , vegetarian , carrots , vegetable , from-scratch , time-to-make ,
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Serving Size (183.52 g)
Servings 4
Amount per Serving
Calories 187.37 Calories from Fat 154.26
% Daily Value *
Total Fat 17.14g 105.46%
Saturated Fat 8.4g 167.95%
Trans Fat 0.49g %
Cholesterol 32.25mg 43.0%
Sodium 2.42mg 0.4%
Total Carbohydrate 9.76g 13.01%
Dietary Fiber 0.37 g 5.95%
Sugars 9.12 g %
Protein 0.3g 2.4%
Vitamin A 493.62IU% Vitamin C 4.06mg%
Calcium 14.44mg% Iron 0.51mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
baby carrots