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CCFB News» June 2019

Recipe of the Month Sweet & Savory Roasted Carrots

06/02/2019 @ 5:00 pm


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


Recipe reprinted with permission from members, Rick & Cathy Johnson, LaGrange, from our 2019 Cookfresh Recipe Collection Brochure, available online at

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