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Roasted Honey & Rosemary Carrots

This roasted carrot side dish is perfect for an easy weeknight meal but also elegant enough for a dinner party. The honey caramelizes during the roasting process and gives the carrots a bit of sweetness to balance out the kosher salt.
By Taylor Kadlec

Roasted Honey & Rosemary Carrots Recipe

Roasted Honey & Rosemary Carrots

Roasted Honey & Rosemary Carrots
 
Prep Time
Cook Time
Total Time
 
Serves: 6
Ingredients
  • 2 lbs carrots, each carrot cut in half, then sliced long ways
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 2 tbsp fresh rosemary, chopped
  • Kosher salt to taste
Instructions
  1. Preheat oven to 425 degrees F.
  2. In large bowl, combine chopped carrots, olive oil, honey, and rosemary. Stir well to combine.
  3. Place onto baking sheet lined with parchment paper or foil, or just a baking sheet sprayed with cooking spray.
  4. Sprinkle carrots with kosher salt.
  5. Bake in preheated oven for 20 minutes, turn the carrots, and bake for 15-20 minutes more, until well done. Serve immediately.


Taylor Kadlec

Taylor Kadlec

Taylor Kadlec is a lover of all things food including baking, cooking, and of course, eating. She is a self-taught baker and cook, and she shares her kitchen adventures on her blog Greens & Chocolate, where healthy cooking meets sinful indulgence.

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Originally Published: January 10, 2014

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