Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
4
Ingredients
1poundrainbow carrots
1tablespoonolive oil
1tablespoonhoney
1/2teaspoongarlic salt
1teaspoon freshly groundground black pepper
1teaspoon choppedfresh rosemary (optional)
Directions
Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
Peel carrots and cut in half lengthwise or into quarters if thick. Carrot pieces should be about the same size, so they will cook evenly.
Place carrots on the baking sheet in a single layer, being sure not to overcrowd the pan, drizzle with oilve oil, and toss until evenly coated.
Roast carrots in the preheated oven for 15 minutes.
Whisk honey, garlic salt, and pepper in a small bowl. Remove carrots from the oven, drizzle with honey mixture, and toss to coat. Return to the oven; cook until carrots are tender and begin to caramelize around the edges, 5 to 10 minutes more.
Transfer carrots to a serving platter, sprinkle with rosemary, and serve.
Nutrition Facts (per serving)
| 88 | Calories |
| 4g | Fat |
| 14g | Carbs |
| 1g | Protein |
