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You are here: Home / Vegetables / Roasted Carrots with Honey, Rosemary and Thyme

Roasted Carrots with Honey, Rosemary and Thyme

November 12, 2015 16 Comments

These Roasted Carrots with Honey, Rosemary and Thyme are almost too easy to be so delicious. Quick roasting in the oven and then finished with a honey and herb dressing and they’re done.

Roasted Carrots with Honey, Rosemary and Thyme

One thing I’ve learned after many years of preparing holiday dinners is that some of the dishes served need to be super easy, like these Roasted Carrots with Honey, Rosemary and Thyme.

It took me awhile; there was a time when every single dish had to be something that was spectacular enough to require a fair amount of effort to get it to the table.

No more. Of course I still want to offer a meal that everyone loves but I’ve also decided that I shouldn’t be so exhausted that I can’t enjoy the fruits of my labors.

Now, whether it’s Thanksgiving, Christmas, Easter, or any special holiday meal, I pare everything back and really relish side dishes like these carrots that are so easy to prepare yet offer an outstanding contribution.

I can’t wait to share what has become my favorite preparation for this root vegetable. I think it’s spectacular but also easy which makes it absolutely perfect!

Maple, Bacon and Sage Roasted Turkey

Maybe it’s because I actually love the star of our Thanksgiving meal, this Maple Roasted Turkey with Bacon and Cornbread Dressing that I’ve come to realize that sides can indeed be simple and simple does not mean lacking.

These Roasted Carrots with Honey, Rosemary and Thyme are simple to make but absolutely delicious and I love the boost of color they bring to the plate; turkey and stuffing are a bit dull and color on the plate changes everything!

Roasted Carrots with Honey, Rosemary and Thyme

Making them even easier are the fact that they can be cleaned and prepped into pieces the day before, require only minutes in the oven and once finished, can actually be served at room temperature.

I say make them early and forget them. I love the color and fresh flavor they add to the plate and every single year I find myself wondering why I don’t make double the recipe since they disappear too quickly.

The little girls up the street were here last night and I fixed them a plate for dinner; no one whined about having to finish their carrots…doesn’t that say everything?

Dressed with a vinaigrette that is slightly sweet but with a nice tang from the mustard, they are simply the perfect accompaniment to any meal, whether it’s your family chicken during the year or your spread on Thanksgiving.

Mine are all gone…really, why don’t I make 5 pounds of these EVERY year?!!

More Thanksgiving Side Dishes

I have so many dishes we love; hope you find something for your family and start a new tradition!

1

French Quarter Cream Cheese Spread

2

Roasted Green Beans with Pancetta, Red Onions and Garlic

3

Old Fashioned Green Bean Casserole from Scratch

4

The Best Green Bean, Onion and Mushroom Dish

5

Bacon, Bourbon, Pumpernickel and Rye Stuffing

6

Baked Mushrooms in Parmesan Cream Sauce

7

Stuffed Mushrooms with Parmesan and Garlic

8

Turkey Tetrazzini with Mushrooms and Bacon

PIN ‘Roasted Carrots with Honey, Rosemary and Thyme’

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Roasted Carrots with Honey, Rosemary and Thyme

Roasted Carrots with Honey, Rosemary and Thyme
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

For the Carrots:

  • 2 lbs carrots, cleaned
  • 2 Tbsp olive oil
  • 1 tsp salt
  • 1/4 tsp pepper

For the Dressing:

  • 2 Tbsp Olive Oil
  • 1 Tbsp White Wine Vinegar
  • 1 Tbsp Whole Grain Mustard Mustard
  • 1 Tbsp Honey
  • 1 tsp Minced Garlic
  • 2 tsp Fresh Thyme, (leaves removed from stem and minced)
  • 1 Tbsp Fresh Rosemary, (leaves removed from stem and minced)
  • Salt And Pepper, to taste

Instructions

  1. Preheat the oven to 475 degrees.
  2. 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.
  3. 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.
  4. Best served warm or at room temperature.

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« Maple Roasted Turkey with Bacon and Sage
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Comments

  1. John/Kitchen Riffs says

    November 12, 2015 at 7:32 pm

    Really love roasted carrots! And they work so well with rosemary. This is super -- thanks so much.
    Reply
  2. susan / the wimpy vegetarian says

    November 12, 2015 at 11:16 am

    I love how these roasted carrots look, Barb!! I want to have some right now. And love the photo of the turkey :-)
    Reply
  3. Abbe @ This is How I Cook says

    November 12, 2015 at 10:47 am

    Carrots are us! These look great Barb and I'm with you. Roasted Carrots are delicious!
    Reply

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I’m Barbara Kiebel, the cook, photographer, author, and everyday eater at Creative Culinary. I hope you enjoy the recipes I prepare for family and friends and appreciate every one of you that come visit my virtual home! Read More…

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