Honey Roasted Rosemary Carrots


6-8 (1 lb) large carrots

2 tsp honey

2 tsp olive oil 

2 tsp dried rosemary leaves (or 1 Tbsp fresh) 

1/4 tsp sea salt

1/4 tsp black pepper


1. Preheat oven to 400 degrees F. Wash and peel carrots. Cut off tops and slice longways in half (for thicker carrots, slice in fourths). 

2. Spray baking sheet with nonstick cooking spray, and spread carrots out on sheet. In small dish, mix together the 2 teaspoons honey and olive oil. Brush honey/oil mixture very lightly onto each carrot. Sprinkle the salt, pepper, and dried rosemary on top. 

3. Bake until carrots are softened, about 20-25 minutes.