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READY IN 30 mins

Honey Rosemary Carrots

Read Reviews (9)

"A quick and easy side dish that presents a delicious combination of flavors!" — KATHYP100

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

4 large carrots, peeled and cut diagonally into 1/4-inch slices
1/4 cup water
2 tablespoons butter

1/4 cup honey
1 sprig fresh rosemary, leaves stripped

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Directions

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.

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PREP 10 mins
COOK 20 mins
READY IN 30 mins

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Reviews More Reviews

Dec 06, 2012

This was delicious! I got a little nervous because it didn't seem like there would be enough water. But it was perfect! I will definitely be making this for Christmas dinner!

—ksmith330

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Dec 01, 2012

This was delicious, and I jazzed it up a little more with a couple sprinkles of cinnamon

—tizzylu54

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11 Ratings

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Jan 02, 2013

A tasty combo with the honey and rosemary. We also like them with thyme, but then they aren't rosemary carrots, are they? I often make glazed carrots when I'm looking for an easy veggie side dish. This one is a keeper. It might even convert your non-cooked-carrot-eating family.

—Cookin Up A Storm

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Apr 15, 2013

Delicious and not to mention simple! Just as the submitter states, it's "a quick and easy side dish that presents a delicious combination of flavors". Thanks for posting!

—Jillian

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Jan 22, 2013

These tasted great! Started out using enough water to nearly cover them and then poured all off except for about what recipe called for (thought they'd need more water, but they don't). Used dried rosemary because it's what I had, cut baby carrots on a diagonal and followed the rest of the recipe. Served them to company and they were a big hit! Try them...you'll like them:)

—gingered

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Apr 22, 2013

I took the advice of other reviewers and added a pinch of thyme and cinnamon, while going conservative with the honey; a little bit of honey goes a long way! Great recipe.

—Powlav

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Apr 04, 2013

I made this for Easter, I roasted the carrots, added a little salt and pepper. I did not have fresh rosemary and used dried..that was a mistake. I should have ground it in the mortar first because it was really "spikey".

—heathern2112

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Apr 11, 2013

Simple, fast and very delicious

—earthdriven

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Nutrition

Calories
145 kcal
7%

Carbohydrates
24.4 g
8%

Cholesterol
15 mg
5%

Fat
5.9 g
9%

Fiber
2.1 g
8%

Protein
0.8 g
2%

Sodium
91 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Honey Rosemary Carrots

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 145
Calories from Fat: 53

% Daily Value *
Total Fat 5.9g 9 %
Saturated Fat 3.7g 18 %
Cholesterol 15mg 5 %
Sodium 91mg 4 %
Potassium 244mg 7 %
Total Carbohydrates 24.4g 8 %
Dietary Fiber 2.1g 8 %
Protein 0.8g 2 %
** Sugars 20.8g
Vitamin A 244 %
Vitamin C 7 %
Calcium 3 %
Iron 3 %
Thiamin 7 %
Niacin 7 %
Vitamin B6 7 %
Magnesium 3 %
Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.