Roasted Whole Carrots with Rosemary and Honey

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This recipe has been featured in a post on The Recipe Girl blog: Roasting Multi-Colored Whole Carrots

Roasted Whole Carrots with Rosemary and Honey

Yield: 6 to 8 servings

Prep Time: 20 min

Cook Time: 15 min

Ingredients:

2 pounds whole baby carrots, as many colors as possible
1/4 cup extra-virgin olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 to 4 tablespoons honey
3 teaspoon finely chopped fresh rosemary

Directions:

1. Preheat oven to 425°F. Line baking pan with foil.

2. Cut all but 1/4-inch of greens off of the carrots. Thoroughly scrub the carrots (peel if you wish, but they have a more rustic look with the skins left on). Arrange the carrots in a single layer on prepared baking sheet. Drizzle with oil and roll to coat.

3. Place in the oven to roast until tender when pierced with a knife, 15 to 20 minutes.

4. Remove from oven and season generously with salt and pepper.

5. Drizzle with honey and sprinkle with rosemary.

6. Serve warm or at room temperature.

Source: RecipeGirl.com (via Sheri Castle)

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Comments

  • Kathy wrote:

    I hosted Thanksgiving last year and I served these carrots to my guests. They loved them. We are visiting for Thanksgiving this year and the hostess asked me to bring them to her house. They really are very good and so easy to make.