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Honey and Cracked Rosemary Tri-Colored Roasted Carrots

By: Sharon Matten January 06, 2022
Cook: 45m Total: 45m
Rating
0 from 0 votes
Servings: 1

Ingredients

  • 1 pound tri-colored carrots
  • 1tablespoon canola oil
  • 1 tablespoon wildflower honey
  • 1 teaspoon cracked rosemary, or 1 tablespoon fresh rosemary chopped
  • salt and pepper to taste
  • non-stick vegetable spray
  • additional honey for drizzling

Instructions

  1. Preheat oven to 325℉ or 300℉ convection for a convection oven.
  2. Line a large baking sheet with foil and spray with non-stick vegetable spray.
  3. Set aside.
  4. Scrub the carrots clean, then thoroughly dry them.
  5. Place them in a large bowl and toss with the oil and honey.
  6. Arrange them on the prepared baking tray, making sure that they don’t overlap.
  7. Sprinkle the rosemary, salt and pepper on the carrots.
  8. Bake for 15 minutes, then turn the carrots.
  9. Return the carrots to the oven and bake for an additional 15-30 minutes until the carrots are slightly browned and soft.
  10. Remove the carrots from the oven and arrange on a serving tray.
  11. Drizzle with additional honey before serving.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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