Best 2 Honey Rosemary Carrots Recipes

Are you searching for a delectable and flavorful side dish that will complement your main course perfectly? Look no further than honey rosemary carrots! This dish is a culinary delight that combines the sweetness of honey with the fragrant aroma of rosemary, creating a tantalizing taste experience that will leave your taste buds yearning for more. With its vibrant color and tender texture, honey rosemary carrots are sure to be a hit at any gathering. Whether you're hosting a casual family dinner or a formal party, this recipe is guaranteed to impress your guests and leave them craving for seconds. So, get ready to embark on a culinary journey as we delve into the delectable world of honey rosemary carrots.

Let's cook with our recipes!

HONEY ROSEMARY CARROTS

Honey Rosemary Carrots image

A quick and easy side dish that presents a delicious combination of flavors!

Provided by KATHYP100

Categories Side Dish Vegetables Carrots

Time 30m

Yield 4

Number Of Ingredients 5

Ingredients

4 large carrots, peeled and cut diagonally into 1/4-inch slices
¼ cup water
2 tablespoons butter
¼ cup honey
1 sprig fresh rosemary, leaves stripped

Steps:

Bring carrots, water, and butter to a boil in a small saucepan; reduce heat to medium and simmer for 10 minutes. Add honey and rosemary; continue simmering until carrots are tender, about 5 minutes more.

Nutrition Facts : Calories 145.1 calories, Carbohydrate 24.4 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.1 g, Protein 0.8 g, SaturatedFat 3.7 g, Sodium 91.5 mg, Sugar 20.8 g

SAUTEED PARSNIPS AND CARROTS WITH HONEY AND ROSEMARY

Sauteed Parsnips and Carrots With Honey and Rosemary image

Good for Thanksgiving, Bon Appetit, Nov. 2007. To add richness, sautee three ounces sliced pancetta until crisp; crumble over dish before serving! Specialty honey available online at chefshop.com

Provided by Oolala

Categories Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons extra virgin olive oil
1 lb carrot, about 4 large, peeled, cut into 3-inch sticks, 1/4-inch thick
1 lb parsnip, peeled, halved lengthwise, cored and cut like the carrots
coarse kosher salt
pepper
2 tablespoons butter
1 tablespoon fresh rosemary, chopped
1 1/2 teaspoons honey, such as heather, chestnut and wildflower

Steps:

Heat oil in large skillet over medium-high heat.
Add carrots and saute a few minutes (they take longer than parsnips to cook) then and parsnips.
Sprinkle with salt and pepper to taste.
Saute until vegetables are beginning to brown at edges, about 12 minutes.
You can do the above a day ahead of serving and cover and chill in refrigerator.
Add butter, rosemary, and honey to vegetables.
Toss over medium heat until heated trhrough and vegetables are glazed, about 5 minutes.
Check taste to see if more salt and/or pepper is needed if desired.

Tips:

To save time, use a vegetable peeler to remove the carrots' skin.
If you don't have fresh rosemary, you can use 1 teaspoon of dried rosemary.
For a sweeter dish, use brown sugar instead of granulated sugar.
If you want a crispy topping, broil the carrots for the last few minutes of cooking.
Serve the carrots as a side dish with roasted chicken, pork, or fish.

Conclusion:

Rosemary carrots are a delicious and easy-to-make side dish that can be enjoyed by people of all ages. They are a good source of vitamins and minerals, and they are also a low-calorie food. This versatile dish can be served as a side dish, a snack, or even as a main course. So next time you're looking for a quick and healthy recipe, give rosemary carrots a try!