Serves: 6
Total Calories: 47

4 teaspoons vegetable oil
1 tablespoon chopped fresh or 1 tsp dried thyme leaves
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1 (16-ounce) can baby-cut carrot (6 cups)

Heat oven to 425°. Spray rectangular pan, 13x9x2 inches, with cooking spray. Mix all ingredients except carrots in large bowl toss to coat. Spread carrots in pan. Bake uncovered 35 to 40 minutes, stirring occasionally, until carrots are tender.
1 Serving: Calories 70 (Calories from Fat 30) Fat 3g (Saturated 0g) Cholesterol 0mg Sodium 80mg Carbohydrate 12g (Dietary Fiber 3g) Protein 1g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 47
Calories from Fat: 27

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