123kcal
10g
14g
3g
1g
1g
15g
82mg
- 500g / 17.64oz colorful Carrots
- 1 bunch Thyme
- 4 tbsp Olive oil
- 3 tbsp Honey
- 2 tbsp White balsamic cream
- 100ml / 3.38fl oz gluten-free Vegetable broth
- to taste Salt
- to taste freshly ground Pepper
1. Preheat the oven to 200°C (392°F).
2. Clean and wash 500g / 17.64oz colorful Carrots, removing the green tops. Halve thick Carrots.
3. Wash, dry, and chop 1 bunch Thyme.
4. Place Carrots in a baking dish, sprinkle with Thyme.
5. Mix 4 tbsp Olive oil, 3 tbsp Honey, 2 tbsp White balsamic cream, and 100ml / 3.38fl oz gluten-free Vegetable broth, and season with Salt and freshly ground Pepper.
6. Pour the marinade over the Carrots.
7. Bake on the middle rack for 40-45 minutes until tender.
8. Let the Carrots cool slightly before serving. Garnish with chopped carrot greens if desired.
28% of RDI
28% of RDI
14% of RDI
0% of RDI
0% of RDI
28% of RDI
15% of RDI
Carrots are low in calories, easy to digest, and high in fiber. They are rich in beta-carotene, which is converted to vitamin A in the body, supporting cell development and immune function. Cooking carrots increases the bioavailability of beta-carotene.
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