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Honey Roasted Carrots with Lemon and Herbs

Sue Lau | Palatable Pastime
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Prep Time 5 mins
Cook Time 38 mins
Total Time 43 mins
Servings 4



  • 16-20 ounces tender whole carrots   trimmed  and split lengthwise
  • 1-2 tablespoon olive oil
  • 1/2 teaspoons dried thyme leaves or 1 tbsp. fresh thyme leaves
  • 1/2 teaspoon dried rosemary leaves or 1 tablespoon  snipped fresh  rosemary
  • 1/4 teaspoon garlic powder
  • Kosher salt
  • Cracked black pepper
  • 1-2 tablespoons honey
  • 1/4 fresh lemon


  • Preheat oven to 425°F.
  • Pare carrots, trim and split lengthwise
  • Line a baking pan with nonstick foil and toss whole carrots with oil, thyme, rosemary, garlic, salt and black pepper; place in single layer.
  • Roast carrots for about 20 minutes, toss gently and drizzle with honey.
  • Roast for  another 10-20 minutes or until tender and caramelized, depending on carrot size.


From the kitchen of palatablepastime.com
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