When I make recipes I want to share I always write them down in my notebook. I have the worst handwriting on the planet by the way. Truly. Has nothing to do with anything, but sometimes I have to stare at an older recipe and try to figure out what I wrote. But back to my recipe notebook. This ones title was Rosemary and Honey Roasted Carrots and then underneath in capital letters it says: LIKE CANDY!!! No joke guys, there is no candy on the planet that I’d rather eat than these carrots. Again, I made them because I love veggies so much and my Thanksgiving table is always full of them. I love roasted carrots, honey just sounded great, and rosemary is my favorite herb. Key is roasting them a bit longer than you think is necessary so they start caramelizing and get nice and soft. If I’m roasting a veggie, then you better believe it it’s going to get some caramelization on it, or why even bother haha. If you asked me for one side dish you had to make for Thanksgiving, other than mashed potatoes of course, what kind of monster doesn’t make mashed potatoes for Thanksgiving!?! I’d say do these. When I made them we ate them faster than I’d like to admit, and most of the other dinner was left, this was absolutely the star of that meal and there won’t be a person at your table saying no to these carrots!
Rosemary and Honey Roasted Carrots
- 3 lbs small to medium carrots
- olive oil
- 1 tsp garlic powder
- 1 tbsp minced dry rosemary
- 4 tbsp honey +more for serving
- salt and pepper
- Preheat the oven to 425 degrees.Peel the carrots and toss them with a good amount of olive oil, garlic powder, honey, salt and pepper and rosemary.Arrange them in a single row on a large baking sheet and roast for 45-50 minutes until they are starting to get nice and caramelized. Make sure to toss them every 15 minutes or so for more even roasting.Serve with extra honey on the side for drizzling.