I have been fiending roasted carrots. Don’t ask me why. I can’t remember ever having them before but I have really, really wanted them.

On my first shopping trip in Little Rock, I found 1 lb baby carrot bags on sale four for $5.00. I bought them and tried to figure out how to roast them.

I found a recipe which I modified for size and the fact that I forgot to buy garlic powder (we use tons of garlic powder, not sure how I did that, just know that shopping here is traumatic).

So, anyway, we finally had roasted baby carrots for dinner tonight and they were delicious! Raul joined us for dinner and said that he’s not usually big on carrots but that he loved these. 🙂

Roasted Baby Carrots

1 lb bag baby carrots

1 tbs olive oil

1 tsp thyme

1/4 tsp onion powder

1/4 tsp ground pepper

Preheat oven to 425 degrees.

Spray glass casserole with cooking spray.

Mix olive oil and spices together in a bowl until combined. Then toss the baby carrots in the mixture until they are coated. Place is prepared casserole. Bake for 35-40 minutes, stirring occasionally, until the carrots are tender.

Chow down. These are awesome! In my photo, the carrots are a little over done, crispy, because I forgot the stirring part but it didn’t affect the tasty outcome.  I hope you’ll love these like we did. 🙂