Honey-Roasted Carrots with Rosemary

Are you searching for an effortless side dish to pair with a fall dinner? These honey-roasted carrots with rosemary are hard to beat!

Tender, savory, and perfectly caramelized, these carrots are a perfect side dish that can complement any meal.

By using multi-colored carrots, you can add a nice hue to your holiday spread. I mean, who wouldn’t be tempted by this cornucopia of color?

Plus, this side dish is so tasty that you’ll forget it’s packed with nutrients. And the 10-minute prep time is just the icing on the cake.

So, read this post to learn how to make these honey-roasted carrots with rosemary. I promise you won’t regret it.

Key Ingredients:

Carrots. This root vegetable is known for its vibrant color, crunchy texture, and natural sweetness (which this recipe enhances through roasting). It’s rich in beta-carotene, fiber, vitamin A, potassium, and more (1). Be sure to use whole carrots only since baby carrots don’t usually have as much flavor.

Rosemary. This aromatic herb delivers a distinctive pine-like flavor that complements the sweetness of the carrots. The earthy notes add depth and complexity to this recipe, making it a perfect addition to honey-roasted carrots.

Honey. This natural sweetener enhances the roasted carrots, creating a beautiful glaze that crusts on the surface. Aside from being a natural alternative to refined sugar, honey is known for its antioxidant and antibacterial properties, which can provide additional health benefits (2).

How to Make Honey-Roasted Carrots with Rosemary:

Whipping up this dish is so easy, you’ll be wondering why it took you so long to find this recipe. Here’s how to make honey-roasted carrots with rosemary.

1. Start by preheating your oven to 390°F (200°C). Scrub the carrots with a brush, then place them on a flat baking sheet lined with tin foil.
2. In a small bowl, whisk together the olive oil and honey until well blended. Use a basting brush or spoon to brush or drizzle the olive oil and honey mixture onto the carrots, ensuring even coverage.
3. Season the carrots with salt and pepper, then sprinkle the fresh rosemary sprigs over the top.
4. Cover the pan with tin foil and roast for 30-40 minutes. Remove the pan from the oven to cool, then serve immediately. 

Recipe Tips/Variations/Substitutions

• Use other sweeteners. Instead of honey, you can use maple syrup, brown sugar, or even mirin as a sweetener.
• Experiment with different herbs. Try using thyme, parsley, or dill, for a unique flavor profile.
• Try adding garlic. If you like your roasted carrots more savory than sweet, add some garlic for some extra zing.
• Ensure even cooking. Try to find similar-sized carrots so everything is cooked evenly. 
• Add a nutty crunch. Sprinkle toasted pine nuts, chopped pecans, or almond slivers on top of the carrots before roasting.

Storing Leftovers

Do you have some excess carrots from dinner that you don’t want to go to waste? Luckily, this dish makes fabulous leftovers.

Store any leftover carrots in an airtight container in the refrigerator for up to 4 days. To reheat, either toss them into a microwave on reduced power or gently warm them in a saucepan over low heat.

Frequently Asked Questions

Do carrots need to be peeled?

It’s not necessary to peel carrots. Some say that unpeeled carrots taste earthier and bitter, but others prefer the extra texture. It’s up to personal preference, but if you do use unpeeled carrots, be sure to give them a good scrub before chowing down. I mean, they are grown in dirt, after all.

Why do my carrots have no flavor?

Carrots can lose their flavor due to various factors, such as improper storage, age, or growing conditions. To make sure your carrots are tasting great, select fresh, firm carrots with a vibrant color and store them in a cool, dark place. Bonus points if you buy them from a farmer’s market.

Can you freeze them?

Yes you can! If you want to keep your honey-roasted carrots for longer than 4 days, tuck them away in an airtight container or freezer-bag and place them in the freezer for up to 3 months. When it comes time to defrost, microwave them or warm them up in a sauté pan with a little olive oil.

What to Serve with Honey-Roasted Carrots with Rosemary?

• Roasted Fresh Ham with Bourbon Citrus Maple Glaze – A super succulent main entree with the most mouthwatering glaze, perfect for the holidays.
• Organic Roast Turkey with Sage Butter – An ultra-savory turkey loaded with fresh, herbal flavors.
• Healthy Tuna Casserole – A better-for-you version of the all-American comfort food.