Rainbow Carrots with Honey Thyme

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

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.

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.

How to Prepare

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.

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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