Name: Roasted Carrots with Honey, Rosemary and Thyme
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 lbs carrots, cleaned; 2 Tbsp olive oil; 1 tsp salt; 1/4 tsp pepper; 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

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.

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!

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!

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!

PIN ‘Roasted Carrots with Honey, Rosemary and Thyme’

Yield: 4 -6