Honey Rosemary Carrots

Honey Rosemary Carrots

KATHYP100 15

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


30 m servings 145 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 91 mg
  • 4%

Based on a 2,000 calorie diet

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  1. 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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  1. 31 Ratings


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!

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

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 d...

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!

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 d...


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.

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 becau...

Maybe if this was a sauce that could be poured over top it would be better, but all of the sauce stayed behind in the dish and rosemary can be overwhelming.