Rosemary Roasted Baby Carrots with Honey Brown Butter

By • October 13, 2010 • 1 Comments

18 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Serves 2

  • 2 bunches of organic baby carrots (try all the different kinds and colors)
  • sprig of fresh rosemary
  • 1 tablespoon butter
  • 1 teaspoon honey
  • sea salt
  • olive oil
  1. Rinse and trim the greens off the top of the carrots. Preheat the oven to 350 degrees. I like to leave the ends a bit rustic, it looks nice on the plate as appose to cutting the end off with a knife. Lay carrots out flat on a sheet pan. Drizzle with a enough olive oil to coat and some sea salt. Roughly chop a sprig of fresh rosemary and toss with the carrots. Place in the oven for 20-30 minutes. Depending on their thickness and how charred you prefer them. I found 25 minutes was plenty of time for the carrots to be tender and a nice carmelazation. In a small saute pan on low-medium heat add a tablespoon of butter and a teaspoon of honey. Cook until it turns slightly brown and pour over the roasted carrots. Delicious :) A perfect easy side dish for any of the fall occasions.
Jump to Comments (1)

Comments (1) Questions (0)


about 4 years ago nannydeb

This sounds so good!