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+ servings

Roasted Carrots with Honey, Rosemary and Thyme

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 -6
Author Barb


For the Carrots:

  • 2 lbs carrots cleaned
  • 2 Tbsp olive oil
  • 1 tsp salt
  • ¼ 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


  • 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.


Serving: 1grams