Recipe by Janet Taylor McCracken
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- 2 lb. thin carrots, peeled or scrubbed and halved lengthwise if larger than 1 inch in diameter
- 2 tbsp. olive oil
- 4 sprigs fresh rosemary, leaves stripped
- 1 tbsp. honey
Preheat the oven to 450°. On a large rimmed baking sheet, toss the carrots, oil, and rosemary. Season with salt and pepper. Place the carrots on the rack in the upper third of the oven. Roast, turning once, until golden brown and tender, about 25 minutes. Drizzle with the honey.
This recipe is part of our 1-hour holiday dinner menu. Get the rest of the recipes here.