Roasted Whole Carrots with Rosemary and Honey

Name: Roasted Whole Carrots with Rosemary and Honey
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 2 pounds small whole carrots ((as many colors as possible)); ¼ cup extra-virgin olive oil; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 3 tablespoons honey; 1 tablespoon finely chopped fresh rosemary

Using a variety of colors makes these roasted carrots extra special.

⏱️ 35 min 🔪 Prep: 20 min 🔥 Cook: 15 min 📊 Medium 👁️ 5 views

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Roasted Whole Carrots with Rosemary and Honey

Foto: RecipeGirl

Ingredients

8 servings

2 pounds small whole carrots ((as many colors as possible))
¼ cup extra-virgin olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons honey
1 tablespoon finely chopped fresh rosemary

Steps

Preheat the oven to 425°F. Line a rimmed baking pan with foil.
Cut all but ¼-inch of greens off of the carrots. Thoroughly scrub the carrots (peel if you wish, but they have a more rustic look with the skins left on). Arrange the carrots in a single layer on prepared baking sheet. Drizzle with oil and roll to coat.
Place in the oven to roast until tender when pierced with a knife, 15 to 20 minutes.
Remove from oven and season generously with salt and pepper.
Drizzle with honey and sprinkle with rosemary. Serve warm or at room temperature.