Description
Sweet and savory roasted carrots tossed in honey and rosemary. A simple side dish perfect for any meal.
Ingredients
Units
Scale
- 2 lbs (907 g) carrots
- 2 tbsp olive oil
- 1 tbsp honey
- 2 tbsp fresh rosemary
- Kosher salt
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, combine chopped carrots, olive oil, honey, and rosemary. Stir well to combine.
- Place carrots onto a baking sheet lined with parchment paper or foil, or a baking sheet sprayed with cooking spray.
- Sprinkle carrots with kosher salt.
- Bake in the preheated oven for 20 minutes, then turn the carrots and bake for an additional 15-20 minutes, until well done.
- Serve immediately.
Notes
- To prevent sticking, use a parchment-lined baking sheet or lightly grease the pan with oil.
- For a more intense rosemary flavor, finely chop the rosemary before adding it to the carrots.
- Leftover roasted carrots can be stored in the refrigerator for up to 4 days and reheated gently in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5
- Sodium: 100
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Carbohydrates: 25
- Fiber: 4
- Protein: 2