Honey Rosemary Carrots Recipes

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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

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

HONEY ROASTED CARROTS



Honey Roasted Carrots image

Simple. Easy. Delicious.

Provided by FrackFamily5 CA->CT

Categories     Side Dish     Vegetables     Carrots

Time 50m

Yield 4

Number Of Ingredients 4

8 carrots, peeled
3 tablespoons olive oil
¼ cup honey
salt and ground black pepper to taste

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Place the whole carrots into a baking dish, and drizzle with olive oil. Mix until the carrots are completely covered with olive oil. Pour on the honey, then season to taste with salt and pepper; mix until evenly coated.
  • Bake in the preheated oven until just tender, or cooked to your desired degree of doneness, 40 minutes to 1 hour.

Nutrition Facts : Calories 203.9 calories, Carbohydrate 29.1 g, Fat 10.4 g, Fiber 3.5 g, Protein 1.2 g, SaturatedFat 1.4 g, Sodium 124 mg, Sugar 23.2 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

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.

SAUTEED PARSNIPS AND CARROTS WITH HONEY AND ROSEMARY



Sauteed Parsnips and Carrots with Honey and Rosemary image

Provided by Molly Stevens

Categories     Side     Roast     Sauté     Thanksgiving     Vegetarian     Low Cal     High Fiber     Rosemary     Carrot     Parsnip     Fall     Honey     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
1 pound carrots (about 4 large), peeled, cut into 3x1/4x1/4-inch sticks
1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks
Coarse kosher salt
2 tablespoons (1/4 stick) butter
1 tablespoon chopped fresh rosemary
1 1/2 tablespoons honey (such as heather, chestnut, or wildflower)

Steps:

  • Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.

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