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Sweet & Savory Roasted CarrotsRick & Cathy Johnson, LaGrange


  • 2 pounds thin/baby carrots peeled, tops chopped off or to 2 inches
  • 2 T honey
  • 2 T olive oil
  • 1 T balsamic vinegar
  • 1 t garlic powder
  • ¼ t ground mustard
  • ¼ t dried thyme 
  • ⅛ t cumin
  • ¾ t salt
  • ⅛ t pepper


Preheat oven to 375; line a baking sheet with foil. In a small bowl, whisk together remaining ingredients and pour over carrots. Toss until evenly coated. Line carrots in a single layer. Bake for 30-45 minutes depending on carrot thickness, until fork tender, stirring after 20 minutes. Serves six.



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