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–+ servings
Roasted Carrots with Honey and Fresh Herbs
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Roasted Carrots with Honey, Rosemary and Thyme

A super easy side dish; these Roasted Carrots are sublime with the delicious honey, rosemary, and thyme dressing.
Course Side Dish, Vegetables, Vegetarian
Cuisine American
Keyword carrots, christmas, dinner, Easter, holiday, honey, roasted, rosemary, thanksgiving, thyme
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 158kcal
Author Barb

Ingredients

For the Carrots

  • 2 pounds carrots cleaned
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ¼ teaspoon pepper

For the Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon whole grain mustard
  • 1 tablespoon honey
  • 1 teaspoon garlic minced
  • 2 teaspoons fresh thyme (leaves removed from stem and minced)
  • 1 tablespoon fresh rosemary (leaves removed from stem and minced)
  • salt and pepper to taste

Instructions

  • Preheat the oven to 475 degrees.
  • Cut the carrots into 2 to 3-inch pieces and then cut the small ends in half and quarter the larger end pieces. Spread them out onto a sheet pan.
  • Toss the carrots with 2 tablespoons of olive oil and season with salt and pepper. Roast for 15 minutes, tossing them once or twice, until the carrots are tender and brown along the edges. Remove from the pan and put into a serving dish.
  • Combine the dressing ingredients in a jar and shake to combine. Taste and correct seasoning if necessary. Pour the vinaigrette over the carrots; toss slightly and serve.
  • Best served warm or at room temperature.

Nutrition

Serving: 1Serving | Calories: 158kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 520mg | Potassium: 498mg | Fiber: 5g | Sugar: 10g | Vitamin A: 25303IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 1mg