Roasted Carrots with Honey, Rosemary and Thyme (2024)

Roasted Carrots with Honey, Rosemary and Thyme are almost too easy to be so delicious. A quick roasting in the oven, finished with a honey and herb dressing, and they’re done.

Roasted Carrots with Honey, Rosemary and Thyme (1)

One thing I’ve learned after many years of preparing holiday dinners is that some of the dishes served need to be super easy, like these Roasted Carrots with Honey, Rosemary and Thyme.

Jump to Recipe Print Recipe

It took me awhile; there was a time when every single dish had to be something that was spectacular enough to require a fair amount of effort to get it to the table.

Want to save this recipe?

Enter your email & I’ll send it to your inbox.Plus, get great new recipes from me every week!

No more. Of course I still want to offer a meal that everyone loves but I’ve also decided that I shouldn’t be so exhausted that I can’t enjoy the fruits of my labors.

Now, whether it’s Thanksgiving, Christmas, Easter, or any special holiday meal, I pare everything back and really relish side dishes like these carrots that are so easy to prepare yet offer an outstanding contribution.

I can’t wait to share what has become my favorite preparation for this root vegetable. I think it’s spectacular but also easy which makes it absolutely perfect!

Maybe it’s because I actually love the stars of our holiday meals so much, that I’ve come to realize that sides can indeed be simple and simple does not mean lacking. For Thanksgiving it’s this Maple Roasted Turkey with Bacon and Cornbread Dressing. I used to make a different turkey every year but not since this one; it’s amazing and everyone eagerly awaits it on the turkey holiday.

Christmas is an easier to prepare main course, but Crown Roast of Pork is still spectacular and the same rule holds true; I love the ease of this dish and everyone still craves these carrots.

I haven’t forgotten Easter! We’ve taken to having lamb the last several years; I love the ease of preparation of this lamb roast and I recently made a rack of lamb that was superb; either would love these carrots!

Roasted Carrots with Honey, Rosemary and Thyme are simple to make but absolutely delicious and I love the boost of color they bring to the plate; no matter the main course they offer a bright spot on the menu.

Roasted Carrots with Honey, Rosemary and Thyme (3)

Making them even easier are the fact that they can be cleaned and prepped into pieces the day before, require only minutes in the oven and once finished, can actually be served at room temperature.

I say make Roasted Carrots with Honey, Rosemary and Thyme early and forget them; they are great either warm or at room temperature. I love the color and fresh flavor they add to the plate and every single year I find myself wondering why I don’t make double the recipe since they disappear too quickly.

The little twin girls from up the street were here last night and I fixed them a plate for dinner; no one whined about having to finish their carrots…doesn’t that say everything?

Dressed with a vinaigrette that is slightly sweet but with a nice tang from the mustard, Roasted Carrots with Honey, Rosemary and Thyme are simply the perfect accompaniment to any meal, whether it’s your family chicken during the year or the spread you serve on a special holiday.

Mine are all gone…really, why don’t I make 5 pounds of these EVERY year?!!

More Easter Favorites

Organically Dyed Easter Eggs
Deviled Eggs with Lemon Zest, Capers and Chives
Roasted Lamb with Honey Thyme Glaze
French Potato Salad with Herbs
Hard Boiled Eggs with White Sauce on Toast Points
French Silk Pie with Graham Cracker Pecan Crust

PIN IT! ‘Roasted Carrots with Honey, Rosemary and Thyme’

Roasted Carrots with Honey, Rosemary and Thyme

A super easy side dish; these Roasted Carrots are sublime with the delicious honey, rosemary, and thyme dressing.

3.94 from 50 or more votes

Ingredients

For the Carrots

2 pounds carrots cleaned
2 tablespoons olive oil
1 teaspoon salt
¼ teaspoon pepper

For the Dressing

2 tablespoons olive oil
1 tablespoon white wine vinegar
1 tablespoon whole grain mustard
1 tablespoon honey
1 teaspoon garlic minced
2 teaspoons fresh thyme (leaves removed from stem and minced)
1 tablespoon fresh rosemary (leaves removed from stem and minced)
salt and pepper to taste

Instructions

Preheat the oven to 475 degrees.
Cut the carrots into 2 to 3-inch pieces and then cut the small ends in half and quarter the larger end pieces. Spread them out onto a sheet pan.
Toss the carrots with 2 tablespoons of olive oil and season with salt and pepper. Roast for 15 minutes, tossing them once or twice, until the carrots are tender and brown along the edges. Remove from the pan and put into a serving dish.
Combine the dressing ingredients in a jar and shake to combine. Taste and correct seasoning if necessary. Pour the vinaigrette over the carrots; toss slightly and serve.
Best served warm or at room temperature.

Nutrition

Nutrition Facts