Honey-glazed carrots with rosemary

Very easy to make side dish that can brighten up any meat entre. I make these for Thanksgiving every year.

serves: 8        difficulty: easy      prep time:  1 1/2 hrs


  • 16 large carrots
  • 2/3 cups olive oil
  • 1 bunch of rosemary
  • 4 tbs honey


Pre-heat the oven to 400 degrees.

Next chop the carrots. Hold the carrot by the thicker end and start chopping from the thinner end. Position the knife diagonally across the carrot about 1.5 inches from its end, and slice off a piece.  Then turn the carrot 90 degrees around its axel and slice another 1.5 inch diagonal piece. This is shown in detail in the video below.


the chopped carrots should look like this.


Place the carrots in a baking dish. Chop the rosemary, add it to the carrots. Add the olive oil and mix well.


Put the baking dish in the oven. Take out of the oven every 15 min and mix so that the carrots roast evenly. About 45 into it, while the carrots are still al-dente, add the honey and mix well. Roast for another 15 min. Taste for doneness – you want the carrots still to be firm rather than mushy.


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