Adina Yaakov
These Rosemary Roasted Carrots are the perfect balance of sweet and savory. Tender carrots are coated in a rich glaze of honey, brown sugar, garlic, and fresh rosemary, then roasted until caramelized and flavorful. Colorful rainbow carrots make this dish especially beautiful for serving, but regular orange carrots work just as well and taste just as delicious. They make an easy and flavorful side dish for weeknight dinners or holiday meals.
- 2 pounds peeled carrots
- 6 tablespoons olive oil, divided
- Salt and pepper, to taste
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 3 tablespoons fresh rosemary, chopped
- 4 cloves garlic, minced
- Preheat the oven to 400 degrees Fahrenheit. Toss the carrots with 4 tablespoons of olive oil, then season with salt and pepper to taste. Arrange the carrots in a single layer on a baking sheet.
- In a small bowl, combine the remaining 2 tablespoons of olive oil, brown sugar, honey, rosemary, and garlic. Mix well, then pour the mixture over the carrots.
Cover the baking sheet with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the carrots are tender and caramelized. Garnish with flaky salt and fresh rosemary before serving.