Rosemary and Honey Glazed Roasted Carrots

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Sweet roasted carrots glazed with honey and fresh rosemary, offering a simple yet elegant side dish for Valentine’s Day dinners. This American-inspired Valentine’s Day recipe (vegetarian), ready in about 40 minutes, pairs olive oil, honey, fresh rosemary, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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.

Prep: 10 min Cook: 30 min Serves 4 American cuisine 110 cal/serving

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Ingredients

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

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, toss 1 lb peeled and cut carrots with 2 tbsp olive oil, 2 tbsp honey, 1 tbsp finely chopped fresh rosemary, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper until evenly coated.
Step 2: Spread the carrots in a single layer on a baking sheet lined with parchment paper.
Step 3: Roast in the preheated oven for 25-30 minutes, stirring halfway through, until carrots are tender and caramelized around the edges. Serve warm as an aromatic side dish.