Rosemary Honey Butter Roasted Carrots at home
- Prep 15 minutes
- Cook 35 minutes
- Total 50 minutes
Rosemary Honey Butter Roasted Carrots at home is a sides recipe on Avoteb. Plan on 50 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 2 pounds carrots
- 3 tablespoons salted butter
- 3 large cloves garlic, grated or pressed
- 1 tablespoon finely-chopped fresh rosemary
- 2 tablespoons honey
- flaky sea salt and freshly-ground black pepper
Method
Prep the oven and baking sheet. Warm oven to 425°F and line a large baking sheet with parchment paper.
Cut the carrots. Slice the carrots on a diagonal into ½-inch-thick pieces, slicing the larger pieces in half lengthwise if needed so that they are bite-sized.
Make the rosemary honey butter. Melt the butter in a small saucepan over a medium burner. Continue cooking until the butter solids turn lightly golden. Tip in the garlic and rosemary and stir to combine. Turn off the heat and mix in the honey to combine.
Turn the carrots. Set the carrots in a pile in the center of the baking sheet (or you can do this step in a mixing bowl) and drizzle half of the butter mixture evenly on top of the carrots. Gently toss the carrots so that they are evenly coated, then spread them out in an even layer on the baking sheet. Salt lightly with salt and black pepper.
Bake Roast for 30-35 minutes or until the bottoms of the carrots are lightly golden and caramelized. Lift from the oven and immediately drizzle the carrots with the remaining rosemary honey butter. Turn gently until evenly coated, then season once more with salt and black pepper to taste.
Plate Plate warm and enjoy!
