I've never been a fan of cooked carrots, especially if butter wasn't involved. However, trying to add a few nutrients to our dinner, I tossed a bag of baby carrots in with a pound of baby golden creamer potatoes. I used to make just potatoes this way, but in the end, hubby and I were picking around the potatoes to get to all of the carrots. Next time, we'll just go for the carrots.
Ingredients:
1 bag of baby carrots (whatever size you prefer- cut up big carrots will probably work as well)
Olive oil
Salt to taste
Black pepper to taste
Powdered thyme to taste
Crumbled dalmation sage (any other sage can be substituted) to taste
Preheat the oven to 375 degrees. Pour the baby carrots onto a paper towel and pat dry. Dump dry carrots into a medium to large mixing bowl. Drizzle enough olive oil over the carrots to coat well, but not enough to be sopping.
Add salt, pepper, thyme, and sage. Toss or stir to coat.
Line a baking sheet (cookie sheet with sides) with non-stick foil. Pour carrots onto baking sheet and try to keep to a single layer. Bake for 30-45 minutes.
