Honey-Rosemary Roasted Carrots with Toasted Sesame

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Oven-roasted carrots glazed with honey and fragrant rosemary, finished with a sprinkle of toasted sesame seeds for a subtly sweet and nutty side dish. This Mediterranean-inspired Hanukkah recipe (vegetarian), ready in about 40 minutes, pairs carrots, olive oil, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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

• 1.5 lbs, peeled and cut into 2-inch sticks carrots
• 3 tbsp olive oil
• 2 tbsp honey
• 1 tbsp chopped fresh rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp toasted sesame seeds

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Instructions

1. Step 1: Preheat oven to 425°F. In a large mixing bowl, toss 1.5 lbs peeled and 2-inch cut carrots with 3 tbsp olive oil, 2 tbsp honey, 1 tbsp chopped fresh rosemary, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread the carrots in a single layer on a rimmed baking sheet lined with parchment paper.
3. Step 3: Roast for 25-30 minutes, stirring halfway through, until the carrots are tender and edges caramelize.
4. Step 4: Remove from oven and immediately sprinkle 1 tbsp toasted sesame seeds over the hot carrots, tossing gently to distribute.
5. Step 5: Serve warm as a fragrant, sweet-savory side.