Rosemary Honey Glazed Carrots
These 5-ingredient Rosemary Honey Glazed Carrots are the ultimate sweet and savory side dish. Make this simple, sophisticated dish in the oven with whole carrots, cut carrots, or baby carrots to pair with any main course. I promise you won’t have any leftovers!
Servings: 6
Calories: 142kcal
Ingredients
- 1½ pounds carrots peeled, about 8 medium carrots*
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon chopped rosemary plus more for garnish
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 tablespoons honey
Instructions
- Heat oven to 400ºF. Leave carrots whole, or cut into sticks or rounds.
- In a large bowl toss carrots with olive oil, garlic, rosemary, salt, and pepper. Arrange on a baking sheet or in a large roaster, and roast until carrots are tender and caramelized, 30 to 35 minutes*.
- Remove from oven and drizzle carrots with honey. Toss to coat. Serve carrots garnished with extra rosemary if desired.
Video
Notes
*This recipe works well for thin whole carrots or thick whole carrots cut into sticks. You can also cut larger carrots into medallions or use baby carrots. Just adjust the roasting time according to the size as follows:
- whole carrots for 35 to 40 minutes
- large carrot sticks (as pictured) for 25 to 30 minutes
- cut medallions and baby carrots may cook faster, so check them at 20 or 25 minutes
Nutrition
Calories: 142kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 273mg | Potassium: 374mg | Fiber: 3g | Sugar: 14g | Vitamin A: 18945IU | Vitamin C: 7mg | Calcium: 40mg | Iron: 0.5mg
