Rosemary Roasted Baby Carrots

• servings: 8 servings
• total time: 35 minutes

Ingredients

2 pounds fresh baby carrots

2 tablespoons olive oil

4 teaspoons brown sugar

2 garlic cloves, minced

2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

1/2 teaspoon salt

1/2 teaspoon onion powder

1/2 teaspoon ground cumin

1/2 teaspoon pepper

2 green onions, thinly sliced

Directions

Preheat oven to 425°. Place carrots in a large bowl. In a small bowl, mix oil, brown sugar, garlic and seasonings; add to carrots and toss to coat.

Transfer to two 15x10x1-in. baking pans coated with cooking spray. Roast 25-30 minutes or until tender, stirring once. Sprinkle with green onions.

Nutrition

• Calories: 82
• Total Fat: 4g fat (0 saturated fat)
• Cholesterol: 0
• Sodium: 238mg
• Total Carbohydrate: 12g carbohydrate (8g sug
• Dietary Fiber: 2g fiber)
• Protein: 1g protein. <B><b>Diabet