Grilled or Roasted Carrots
Our favorite fresh herb with young carrots is thyme. Sometimes we roast them in the oven and other times put them on the grill. We prefer our vegetables el dente so the weight doesn’t change much. If you prefer yours softer, the CHO count won’t change from the raw value, only the CHO/Gram. The weight of the carrots will determine the carb count rather than the number of carrots, but you can average the CHO of each carrot if they are similar in size.
Ingredients
- 9 ounces 258 gr (5 medium) carrots sliced in half lengthwise 18 CHO
- 1 - 2 TBSP olive oil 0 CHO
- 1 TBSP fresh thyme chopped 0 CHO
- Salt and pepper 0 CHO
- Garlic minced if desired 0 CHO
TOTAL CHO 18 CHO
- TOTAL WEIGHT 258 GRAMS BEFORE COOKED (208 AFTER COOKED)
- 18 CHO DIVIDED BY 208 GRAMS = .086 CHO/GRAM
- 18 CHO DIVIDED BY 5 CARROTS 3.6 CHO EACH
- AVERAGE CHO FOR ½ CARROT 1.8 CHO
Instructions
- Cut carrots in half lengthwise and place on roasting sheet or in a large flat dish.
- Drizzle oil and toss so carrots are covered with olive oil. Add salt, pepper and fresh chopped thyme. Friend Linda adds minced garlic as well.
- Carrots can be grilled directly on the barbeque or on a grill grate. They can also be roasted on a cooking sheet for 15 minutes at 400, depending on how you like your carrots cooked.
