Honey Rosemary Carrots Recipes

HONEY ROASTED CARROTS

Simple. Easy. Delicious.

Provided by FrackFamily5 CA->CT

Categories Side Dish Vegetables Carrots

Time 50m

Yield 4

Number Of Ingredients 4

Honey Roasted Carrots image

Steps:

Preheat an oven to 350 degrees F (175 degrees C).
Place the whole carrots into a baking dish, and drizzle with olive oil. Mix until the carrots are completely covered with olive oil. Pour on the honey, then season to taste with salt and pepper; mix until evenly coated.
Bake in the preheated oven until just tender, or cooked to your desired degree of doneness, 40 minutes to 1 hour.

Nutrition Facts : Calories 203.9 calories, Carbohydrate 29.1 g, Fat 10.4 g, Fiber 3.5 g, Protein 1.2 g, SaturatedFat 1.4 g, Sodium 124 mg, Sugar 23.2 g

Ingredients

8 carrots, peeled
3 tablespoons olive oil
¼ cup honey
salt and ground black pepper to taste

SAUTEED PARSNIPS AND CARROTS WITH HONEY AND ROSEMARY

Provided by Molly Stevens

Categories Side Roast Sauté Thanksgiving Vegetarian Low Cal High Fiber Rosemary Carrot Parsnip Fall Honey Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 7

Sauteed Parsnips and Carrots with Honey and Rosemary image

Steps:

Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.

Ingredients

2 tablespoons extra-virgin olive oil
1 pound carrots (about 4 large), peeled, cut into 3x1/4x1/4-inch sticks
1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks
Coarse kosher salt
2 tablespoons (1/4 stick) butter
1 tablespoon chopped fresh rosemary
1 1/2 tablespoons honey (such as heather, chestnut, or wildflower)

ORANGE ROSEMARY CARROTS

Our whole family loves rosemary, and I grow it along with carrots in my garden every year. This is a delicious recipe to use them both together. -Arlene Butler, Ogden, Utah

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 11

Orange Rosemary Carrots image

Steps:

In a small saucepan, melt butter over medium-high heat. Add shallot; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer., Stir in carrots. Add brown sugar, water, orange juice concentrate, rosemary, salt and pepper. Reduce heat to medium-low. Cook, covered, until carrots are crisp-tender, 15-20 minutes. Uncover and cook until liquid is reduced by half, 1-2 minutes. If desired, sprinkle with fresh parsley.

Nutrition Facts : Calories 133 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 260mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 3g fiber), Protein 1g protein.

Ingredients

1 tablespoon butter
1 tablespoon finely chopped shallot or red onion
1 garlic clove, minced
3 medium carrots, cut into 1/2-in. slices
1 tablespoon brown sugar
1 tablespoon water
1 tablespoon thawed frozen orange juice concentrate
1/2 teaspoon minced fresh rosemary
1/8 teaspoon salt
1/8 teaspoon pepper
Minced fresh parsley, optional

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Cut the carrots into 2 to 3-inch pieces and then cut the small ends in half and quarter the larger end pieces. Spread them out onto a sheet pan. Toss the carrots with 2 tablespoons of olive oil and season with salt and pepper. Roast for 15 minutes, tossing them once or twice, until the carrots are tender and brown along the edges. Remove from the pan and put into a serving dish.
Combine the dressing ingredients in a jar and shake to combine. Taste and correct seasoning if necessary. Pour the vinaigrette over the carrots; toss slightly and serve.

Honey Rosemary Carrots Recipes

HONEY ROASTED CARROTS

Simple. Easy. Delicious.

SAUTEED PARSNIPS AND CARROTS WITH HONEY AND ROSEMARY

ORANGE ROSEMARY CARROTS

Our whole family loves rosemary, and I grow it along with carrots in my garden every year. This is a delicious recipe to use them both together. -Arlene Butler, Ogden, Utah

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