Rosemary Honey Glazed Roasted Carrots

How’s that for a long title for a vegetable! HA

When I was little I despised cooked carrots. Now, I love them but having them smothered with a gooey sweet glaze makes them even more lovable!

These are so easy and so delicious that I make them often.

I just take about 3 to 4 carrots and chop off the tips and ends then carefully slice them long way, into about 2-4 slices, depending on the size of the carrot. You will want to try to make them all about the same size so they bake evenly. Place them on your cookie sheet, with sides please.

In a small bowl whisk honey, brown sugar, a splash of olive or avocado oil (my new favorite oil), salt and pepper, and chopped rosemary. Pour about half to three quarters of the mixture over the carrots and coat them well.

Bake at 350 for about 15 minutes. Take them out pour the remainder of the mixture over the carrots and toss around a little, pop back in the oven for another 10 minutes or until tender but not smooshy. Is smooshy even a word? Just don’t overcook them, unless you like them that way!

I’ve also added a little balsamic vinegar in place of the brown sugar. And replaced the rosemary with thyme sprigs.

And I have made boozey carrots too, they are delish!!

But these are the best!

Rosemary Honey Glazed Roasted Carrots

2 servings

Preheat oven to 350 degrees

3-4 carrots

2 tablespoons honey

1 heaping tablespoon brown sugar

Salt & Pepper

1 large sprig of Rosemary, stripped and coarsely chopped

1 tsp olive oil (or avocado oil)

  1. Chop off the tips and ends of the carrots, clean and dry. You can also remove the skin.
  2. Slice each carrot long ways into about 2-4 slices, depending on the size of the carrot. Place carrots on cookie sheet with sides.
  3. In a small bowl mix the remaining ingredients and stir well or lightly whisk until the brown sugar is incorporated into the honey.
  4. Pour about half to three quarters of the honey mixture over the carrots and coat well.
  5. Bake at 350 for about 15 minutes.
  6. Remove the carrots and coat with the remaining honey mixture and bake again for another 10 minutes or until tender.
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