Honey Garlic Roasted Baby Carrots with Rosemary
A simple recipe for sweet and savory roasted baby carrots coated in honey, garlic, and rosemary.
- Prep Time: 5 min
- Cook Time: 25 min
- Total Time: 30 min
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 lb baby carrots
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons honey
- 1 teaspoon fresh rosemary, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Place the baby carrots on a baking sheet.
- In a small bowl, whisk together the olive oil, minced garlic, honey, chopped rosemary, salt, and pepper.
- Pour the mixture over the carrots and toss until they are evenly coated.
- Spread the carrots in a single layer on the baking sheet.
- Roast for 20 to 25 minutes, stirring halfway through, until the carrots are tender and slightly caramelized.
- Serve immediately.
Notes
- For extra flavor, add a splash of balsamic vinegar with the honey mixture before roasting.
- If you do not have fresh rosemary, use 1/2 teaspoon of dried rosemary.
- This recipe works well for picky eaters, especially children, due to the sweet glaze.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 150
- Sugar: 14
- Sodium: 150
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 3
- Protein: 1
- Cholesterol: 0
Find it online: https://tastytribune.com/roasted-baby-carrots-recipe/