Spring time is here! Whenever I think about spring, I think about warm weather, sunshine, walking outside, kids playing on playgrounds, watching cute little bunnies run around eating carrots….Then suddenly it hits me, I now want carrots and I start wondering what recipes I should make with carrots? A main dish or side? Bake or saute? Sweet or Savory? Do I have time to go to the store? or should I wait till after my son’s nap?……I know, my mind seems to wander on and on. Be glad I stopped there! Anyways, after my rant of silly thoughts was finished I decided to make a side dish of roasted carrots. This recipe is delicious and the perfect addition to any spring time meal. The carrots are covered in a honey and herb glaze that is absolutely mouthwatering. Your family and friends will put you in charge of side dishes for every meal from here on out.
If you are anything like me, deciding on a side dish is always a difficult task. I’m fine with coming up with a main dish, that is no issue…but the side is a totally different story. I try to create something that compliments the main dish and not something totally random. I don’t want to be the person who brings a Mexican rice dish to an Italian dinner. With that being said, these Roasted Honey & Herb Carrots are the perfect addition for you next bbq, potluck, or spring gathering.
Start by preheating your oven to 425 degrees. Chop approximately 6-10 large carrots into 1-2 inch long pieces and place on a prepared baking sheet. In a small mixing bowl, combine 1 tsp minced garlic, 2 Tbsp fresh rosemary, 1/2 tsp dried thyme, 1 tsp honey, 1 Tbsp brown mustard, 1/4 cup olive oil, 2 Tbsp red wine vinegar, and a dash of salt & pepper. Whisk the ingredients together and pour over your carrots.
Bake at 425 degrees for 10 minutes, then lower heat to 350 degrees for another 10-15 minutes. Make sure to stir your carrots often, so they get evenly coated with the glaze. Once your carrots are done, remove them from the oven and let cool.
These carrots are savory, sweet, and oh so delicious. Even though it’s just a side dish, this recipe will be the star of the show. Carrots have never looked so appealing!
- 6-10 large carrots
- 1 tsp minced garlic
- 2 Tbsp fresh rosemary
- 1/2 tsp dried thyme
- 1 tsp honey
- 1 Tbsp brown mustard
- 1/4 cup olive oil
- 2 Tbsp red wine vinegar
- Preheat oven to 425 degrees.
- Chop 6-10 large carrots into 1-2 inch long pieces and place on a prepared baking sheet.
- In a small mixing bowl, combine remaining ingredients.
- Whisk ingredients well and pour over carrots.
- Bake at 425 degrees for 10 minutes, then lower heat to 350 degrees for another 10-15 minutes.
- Remove from oven and let cool.