For the best flavor, look for baby carrots with their green tops still attached, or use petite regular carrots, but steer clear of the snack sized ones.
Makes 4 servings
Total time: 15 minutes
1 1/2 pounds baby carrots, trimmed
1 T canola oil
1 T fresh lemon juice
2 tsp. fresh thyme leaves
1/2 tsp. each kosher salt and black pepper
Preheat grill to medium-high. Brush grill grate with oil. Coat carrots with oil; grill until lightly charred and fork-tender, rotating halfway through, 5-7 minutes. Slice carrots into thirds; toss with lemon juice, thyme, salt and pepper.
Per serving: 103 cal; 4g total fat (0g sat); 0mg chol; 358mg sodium; 17g carb; 5g fiber; 2g protein
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