Carrots are a great roasting vegetable. They don’t need to be sideline veg, they can be a standout star. I love how you can get some really colorful carrots and have a lovely, visually interesting side.
So inspired by that, I made these honey rosemary carrots. First thing, honey, and roasting go great! Carrots are sweet, so the honey makes them sweeter, yet they’re still savory. Secondly, rosemary is one of the kings, or queens, of roasting. It goes great with nearly anything that you want to roast. A little bit goes a long way. Thirdly, I use some red wine vinegar to add a nice tang to balance out all the sweetness. Still, the red wine vinegar has a tiny bit of sweetness to go with everything. If you don’t have red wine vinegar, feel free to use balsamic!
This dish is super simple. Chop some carrots, mix the sauce, and bake. It is a dish where if you accidentally forget it, it’s fine. Carrots are really hardy. Also, if you don’t have much time and underbake it, that too is fine. Carrots will just be crunchier.
You can also use this marinade for roasting over veggies. Try it with rutabaga or parsnips or potatoes or any other veg!
- 3 garlic cloves minced
- ¼ cup of olive oil
- 4 tbsp of red wine vinegar
- 1 tbsp of honey
- 1 tsp of rosemary
- 350g of carrots
- Salt and pepper
- Preheat the oven to 350F.
- Chop your carrots. I chopped mine lengthwise so that they are long thin pieces. You can chop them into chunks if you like.
- Mix together the olive oil, red wine vinegar, minced garlic, rosemary, honey, and salt and pepper to taste. Then, mix it with the carrots so that they are thoroughly coated.
- Spread the carrots out on a baking tray and bake for 30-45 minutes. Then serve warm with the rest of your meal!