Rosemary Roasted Carrots

By tammy1365

Ingredients

• 2 lb. thin carrots, peeled or scrubbed and halved lengthwise if larger than 1 inch in diameter
• 2 tbsp. olive oil
• 4 sprigs fresh rosemary, leaves stripped
• 1 tbsp. honey

Details

Adapted from rachaelraymag.com

Preparation

Step 1

Preparation

Preheat the oven to 450°. On a large rimmed baking sheet, toss the carrots, oil, and rosemary. Season with salt and pepper. Place the carrots on the rack in the upper third of the oven. Roast, turning once, until golden brown and tender, about 25 minutes. Drizzle with the honey.    

This recipe is part of our 1-hour holiday dinner menu. Get the rest of the recipes here.

Photography by Christopher Testani