Rosemary-Infused Honey Roasted Carrots

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

Sweet roasted carrots slowly imbibed with fragrant rosemary and honey, resulting in a tender, flavorful side dish. This Mediterranean vegetarian recipe, ready in about 40 minutes, pairs carrots, olive oil, and honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 130 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 "Build a week of meals around this recipe" 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
• 2 tbsp honey
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper

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

Instructions

1. Step 1: Preheat oven to 400°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 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread the carrots in a single layer on a baking sheet lined with parchment paper.
3. Step 3: Roast for 25-30 minutes, flipping halfway through, until the carrots are tender and edges caramelize, allowing them to imbibe the honey-rosemary glaze.
4. Step 4: Remove from oven and serve warm as a fragrant, sweet side dish.