Honey Thyme Roasted Carrots

Honey Thyme Roasted Carrots

2 pounds carrots peeled, tops removed
¼ cup apricot preserves
2 tablespoons honey
2 tablespoons olive oil
1 tablespoon butter, melted
1 teaspoon balsamic vinegar
1 teaspoon garlic powder
¼ teaspoon ground mustard
⅛ teaspoon ground cumin
1 teaspoon dried thyme
1 drop Thyme essential oil
1 teaspoon salt
¼ teaspoon black pepper

For Australian recipe-makers, this recipe is from a USA Source, Tablespoons are equivalent to 15mL.

Preheat oven to 375°F/190°C
Grease a baking sheet. Add carrots to center of pan. Set aside.
In a medium bowl, whisk together ingredients and pour over carrots. Toss until evenly coated. Lay carrots in a single layer. Bake for 30–45 minutes, until fork tender. Stir after 20 minutes. Garnish with fresh parsley if desired or decorate with a sprig of thyme.


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