Rainbow Carrots with Honey Thyme
Blood Sugar: 7Servings: 4Preparation Time: 10minMeal Category: Dinner
Micronutrients:Vitamin ACalciumMagnesium
Macronutrients per 100g
Energy
123kcal
Sugar
10g
Fat
7g
Fiber
3g
Sat fat
1g
Protein
1g
Carbs
15g
Sodium
82mg
Ingredients
- 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
Preparation
- Preheat the oven to 200°C (392°F).
- Clean and wash 500g / 17.64oz colorful Carrots, removing the green tops. Halve thick Carrots.
- Wash, dry, and chop 1 bunch Thyme.
- Place Carrots in a baking dish, sprinkle with Thyme.
- 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.
- Pour the marinade over the Carrots.
- Bake on the middle rack for 40-45 minutes until tender.
- Let the Carrots cool slightly before serving. Garnish with chopped carrot greens if desired.
Micronutrients % of RDI
Iron
1% of RDI
Magnesium
18% of RDI
Vitamin C
14% of RDI
Omega 3
1% of RDI
Vitamin A
54% of RDI
Calcium
48% of RDI
Folate
15% of RDI
Good to know
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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