Rosemary & honey roasted rainbow carrots

Savory Dishes

This side dish is perfect for the holidays! These carrots are spiced and roasted until tender and sweet. Enjoy!


  • 1lb or one 1/2 of a bag of rainbow carrots or regular carrots
  • 3 sprigs of rosemary
  • 2 tablespoons of honey
  • 2  teaspoons of cumin
  • 1 teaspoon of cinnamon
  • A pinch of salt and pepper
  • 2 tablesppons of olive oil


  • Pre-heat oven to 425 degrees
  • Cut the ends of of each carrot
  • Remove rosemary leaves from the stem
  • Finely chop 1 sprig of rosemary
  • Slice the thicker carrots in half
  • Pour olive oil over carrots until well covered
  • Sprinkle in salt and pepper
  • Drizzle honey onto the carrots
  • Sprinkle cumin over carrots
  • Sprinkle the cinnamon
  • Sprinkle chopped rosemary onto the carrots
  • Give that bowl a stir or a toss to coat the carrots in all of the spices
  • Place carrots on a sheet pan with remaining whole sprigs of rosemary.
  • Roast at 425 degrees for 20-25 minutes



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