Monday, September 16, 2013

Honey Rosemary Baby Carrots

Happy September... though it doesn't feel like fall here at all. It still feels like the peak of summer in Southern California. Even so, I've been wanting to eat more fall flavors.

What's more fall-like than root vegetables?

I roasted baby carrots with olive oil and sprigs of rosemary, and then tossed them with a smidgeon of honey. The resulting dish, though simple, was quite wonderful. The sweet honey and herbaceous rosemary flavors really compliment the tender carrots. This little side dish is sure to impress, perfect for the fall season and for the upcoming winter holidays.

Honey Rosemary Roasted Baby Carrots
Serves 4 people
Cooking time: about 20 minutes
Vegetarian; gluten-free

1 pound baby carrots (1 bag)
4 sprigs fresh rosemary
2 tablespoons extra virgin olive oil
salt and freshly ground pepper
1 tablespoon honey

1. Preheat the oven to 400 degrees.

2. Toss the carrots with olive oil and season with salt and pepper. Arrange them in a single layer on a baking sheet with rosemary sprigs. Roast in the oven for about 20 minutes, until tender and browned.

3. Remove from the oven and pick out the rosemary sprigs (you may use them for garnishing if desired). Toss the carrots with honey. Check seasoning (salt and pepper). Enjoy!


  1. When is the rosemary added?? You mention when to remove the sprigs, but... 8-)

    1. Thanks for commenting! I'll edit the recipe, but add the rosemary to the pan with the carrots prior to roasting them in the oven. Then take the sprigs out as instructed. Thanks again... :-)