Note: If some carrots are noticeably thicker than others, slice them in half lengthwise.
Preheat oven to 400 F. On a large baking sheet, pile up the carrots. In a small bowl, whisk together butter, honey, olive oil, ginger, and black pepper. Pour over carrots and toss to coat. Spread out carrots into a single layer. Top with fresh thyme sprigs (or sprinkle with dried thyme). Bake 20 to 30 minutes or until carrots are tender and beginning to brown. Transfer to a serving dish before honey glaze begins to thicken. If you’re wanting to avoid sugar, leave the excess glaze in the pan — there’s plenty of sweetness in the carrots as they are.
Per serving: 178 calories, 8 grams fat (4 grams saturated fat), 15 milligrams cholesterol, 146 milligrams sodium, 27 grams total carbohydrates, 4 grams fiber, 1.5 grams protein.
