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Roasted Carrots with Thyme and Nutmeg

Rachel Cooks®
  • 30 minutes
  • Serves 3 to 4

INGREDIENTS

6

carrots, peeled and cut into uniform chunks about ¾ inch long

1 tbsp

canola oil or mild olive oil

1

and ½ teaspoons fresh thyme leaves, roughly chopped

1/2 tsp

freshly grated nutmeg

salt and pepper