Looking for a side dish that’s rustic and looks impressive? Our recipe for Honey Roasted Carrots with Rosemary is a must try. It’s a simple side that looks like it came out of a gourmet restaurant and tastes just as good.

Honey Rosemary Roasted Carrots Recipe

Fresh vegetables are a must for me with whatever meal I make. I love having a garden and being able to pick right from my own back yard.

Carrots are a hearty root vegetable and so easy to grow. If you don’t have a garden, try stopping at a local farmer’s market for a fresh alternative to the grocery store. (Plus sometimes they have fun varieties of carrots – like rainbow carrots – that you simply can’t find at the grocery store.)

This recipe really celebrates the humble carrot in its natural, rustic form. The carrots are left whole, unpeeled and with greens on so there’s very little preparation. The carrots are then seasoned, roasted to perfection, and glazed with honey.

Carrots are a great source of beta-carotene, fiber, vitamin K, potassium and antioxidants. They are linked to lower cholesterol levels, improved eye health, and have been linked to reduced risks of cancer.

If you have never tried a carrot like this, you really need to! Carrots are one of those vegetables that are so incredibly versatile – a bit of seasoning and glaze, and this veggie is transformed into something completely new!

Our Honey Roasted Carrots are a sweet and savory side perfect for fall dinners, a beautiful addition to any holiday meal or even just as a snack. I am even willing to bet these will have little picky eaters loving carrots (and maybe even begging for seconds).

For my low-carb friends, carrots are not known for being especially low-carb friendly. Each medium carrot is about 4.3g net carbs BEFORE you add on the glaze called for in this recipe. After glazing, the carrots come in at 8g net carbs per medium carrot.

Honey Roasted Carrot Ingredients

Scroll down to our free printable recipe card to get the exact measurements for this recipe.

Whole carrots, cleaned and scrubbed (do not peel)
Paprika
Sea salt
Fresh cracked black pepper
Finely chopped rosemary
Honey
Olive oil
Melted butter
Balsamic Vinegar

How to Make Honey Roasted Carrots

Preheat the oven to 425ºF.

Trim the tops of the whole carrots to remove the curly ends (as they will burn).

Place the carrots in a single layer in a sheet pan.

In a small dish, melt the butter and then combine with all remaining ingredients (paprika, salt, pepper, rosemary, honey, oil and vinegar).

Brush or pour mixture over carrots, coating evenly.

Roast carrots in the oven for about 15 minutes or until carrots are tender and achieve a nice caramelized color.

Drizzle with more honey and a pinch of sea salt.

Serve immediately.

Pin this Caramelized Carrots recipe for the next time you want a sweet yet healthy side dish:

Grab our free printable recipe card for our Rustic Honey Roasted Carrot recipe:

Rustic Honey Roasted Carrots

Ingredients

8 to 16 medium, whole carrots, cleaned and scrubbed
1 Tablespoon butter, melted
1 teaspoon paprika
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
1 teaspoon finely chopped rosemary
2 Tablespoons honey, plus additional to drizzle
1 Tablespoon Olive oil
2 teaspoon Balsamic Vinegar

Instructions

Preheat the oven to 425ºF.
Trim the tops of the whole carrots to remove the curly ends (as they will burn).
Place the carrots in a single layer in a sheet pan.
In a small dish, melt the butter and then combine with all remaining ingredients (paprika, salt, pepper, rosemary, honey, oil and vinegar).
Brush or pour mixture over carrots, coating evenly.
Roast carrots in the oven for about 15 minutes or until carrots are tender and achieve a nice caramelized color.
Drizzle with more honey and a pinch of sea salt.
Serve immediately.