Recipes

Ingredients

• 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

Directions

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.