Jump to the Recipe
I love planning dinners with family and friends, gathering around the table for good food and delightful company.
One of my favorite activities is entertaining and having guests over.
Over the years, I’ve learned that preparing a ton of food for many guests can be overwhelming. It’s always good to have a few simple, foolproof recipes that you can rely on for these big meals.
Today, I’m sharing a recipe for one of my go-to side dishes that I often make when I have guests coming over for dinner. It’s a dish that looks beautiful, tastes amazing, and best of all, is incredibly simple to bring together.
No fuss, only great results!
This vegetarian roasted root vegetable dish requires very little hands-on time. Apart from peeling the carrots and tossing them in some oil, salt, pepper, and fresh rosemary, and then drizzling them with honey, there’s nothing else you need to do except wait for the oven to work its magic.
Soon, you’ll have tender, sweet carrots perfumed with the aroma and taste of rosemary leaves. Serve this alongside some protein such as chicken, fish, or honey mustard pork chops, and you’ll be sure to impress your guests.
Let’s head straight to the recipe!
|4 servings||10 minutes|
Tender, roasted carrots drizzled with a sweet honey glaze – this delicious recipe will soon become your go-to side dish for holidays and family dinners!
- 1 pound carrots
- 3 tablespoons olive or vegetable oil
- 2 tablespoons fresh rosemary
- Salt and pepper to taste
- 2 tablespoons honey
- Preheat the oven to 375°F.
- Peel the carrots and toss them in the oil, with a few dashes of salt and pepper. Remove the rosemary from the stems, and chop it.
- Place the peeled vegetables in a baking pan or dish, and sprinkle them with the fresh rosemary.
- Roast for 30 minutes, then drizzle honey over the carrots. Tossing well, and then roast for another 20 minutes until the vegetables are fork tender.
Cooking by the Numbers…
Step 1 – Preheat Oven and Prepare Mise en Place
Preheat the oven to 375°F.
Next, get your ingredients ready.
Peel the carrots, measure out the vegetable oil, salt, and pepper, and chop the fresh rosemary after removing it from the stems. You should get two tablespoons total of the herb after chopping it.
Though pre-ground pepper will do, I prefer the freshly ground variety for the added flavor that it bring to a dish. To find the best pepper grinder for you, check out our informative guide.
Step 2 – Toss and Roast
Toss the peeled vegetables in oil, salt, and pepper. Place them in a baking pan, and sprinkle with the rosemary.
Roast in the oven for 30 minutes.
Step 3 – Drizzle and Roast Some More
Drizzle the honey over the vegetables, making sure to toss well so the honey is evenly distributed.
Return the baking dish to the oven and roast for another 20 minutes, until the veggies are fork tender.
Serve and Impress!
This recipe makes an excellent side dish to serve with a variety of mains, from chicken and fish to pork or beef. Your guests don’t have to know that this beautiful and flavorful recipe is easier to make than it looks!
If you’re a fan of the rosemary in this dish, you may like our delightful rosemary parmesan crackers.
What other types of roasted vegetables do you like to make at home? Let us know in the comments below!
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Photos by Felicia Lim, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Felicia Lim
Felicia Lim is a Singaporean who moved to Argentina for love. Based in Buenos Aires, also known as “the Paris of South America,” she fills her days with freelance writing, recipe development, and food photography – three passions that give her endless joy. When she isn’t typing away at her computer, cooking in the kitchen, or shooting in her balcony-studio, you can probably find her curled up on the couch, lost in the pages of a good book.