Honey-Rosemary Glazed Carrots with Toasted Almonds

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Tender roasted carrots glazed with a sweet honey and fresh rosemary mixture, topped with crunchy toasted almonds for a delightful side dish. This Mediterranean-inspired Mother’s Day recipe (vegetarian), ready in about 40 minutes, pairs olive oil, fresh rosemary, finely chopped, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb carrots, peeled and cut into 3-inch sticks
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, finely chopped
• 2 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup sliced almonds

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). In a large bowl, toss 1 lb peeled carrots cut into 3-inch sticks with 2 tbsp olive oil, 1 tbsp finely chopped fresh rosemary, 2 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Spread the carrots in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, stirring halfway through, until carrots are tender and caramelized at the edges.
3. Step 3: While carrots roast, toast 1/4 cup sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden and fragrant; remove from heat immediately to prevent burning.
4. Step 4: Transfer roasted carrots to a serving dish and sprinkle toasted almonds over the top before serving warm.