Cinnamon Carrots with Maple Thyme Butter

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Published on Midwest Living (http://www.midwestliving.com)

Cinnamon Carrots with Maple Thyme Butter

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Makes: 4 servings
Prep 15 mins
Roast 19 mins to 25 mins

Ingredients

24 baby carrots with tops (about 1 pound)
1 tablespoon olive oil
3 inches stick cinnamon, broken in half, or 1/8 teaspoon ground cinnamon
Sea or kosher salt
3 tablespoons pure maple syrup
2 -3 teaspoons snipped fresh thyme
1 tablespoon red wine vinegar
1/4 teaspoon sea or kosher salt
1/4 cup unsalted butter, cut into pieces and softened
Freshly ground black pepper

Directions

Snip tops from carrots, leaving 1/2 inch of the green tops on each carrot. Scrub carrots and peel; rinse and dry well on paper towels.
In a shallow roasting pan, toss the carrots with olive oil, the cinnamon and a pinch of salt.
Roast, uncovered, in a 400 degrees oven for 15 to 20 minutes or just until tender, stirring occasionally.
Meanwhile, in a small mixing bowl, combine maple syrup, thyme, vinegar, and 1/4 teaspoon salt.
Remove the carrots from the oven. Add the syrup mixture, butter, and a pinch of pepper; toss to coat. Return to the oven. Roast for 4 to 5 minutes more or until the carrots are tender and nicely browned. Discard cinnamon pieces, if using.

Nutrition Facts

(Cinnamon Carrots with Maple Thyme Butter)

Servings Per Recipe 4, iron (mg) 1, Polyunsaturated fat (g) 1, calcium (mg) 61, Potassium (mg) 308, Monosaturated fat (g) 5, sugar (g) 14, Folate (µg) 32, fiber (g) 3, Pyridoxine (Vit. B6) (mg) 0, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, Fat, total (g) 15, chol. (mg) 31, Riboflavin (mg) 0, sat. fat (g) 8, Niacin (mg) 1, vit. C (mg) 4, sodium (mg) 217, Thiamin (mg) 0, cal. (kcal) 211, pro. (g) 1, carb. (g) 19, vit. A (IU) 15549

Source URL (retrieved on May 23, 2013): http://www.midwestliving.com/recipe/cinnamon-carrots-with-maple-thyme-butter/

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