Honey Mustard & Rosemary Glazed Carrots

Say, can one ever eat too many carrots, you think?

It’s crazy the amount of carrots I’ve been eating lately… And I do mean crazy.

There was this one day last week-end when I probably ate close to 2 pounds.

TWO POUNDS PEOPLE!

To my defense, I’d been making carrot cake that day and shredded way too many carrots, so I ended up making some version of the The Best Carrot Salad Ever with the extra.

But I didn’t turn orange or anything, so I guess I must be fine…

Now, with that in mind, I guess it will come as no surprise to you that Missuz Carrot would be the one and only star of today’s recipe.

Well… that’s IF we can call that a recipe. To be fair, this is pretty much an almost-non-recipe-recipe!

But food doesn’t have to be complicated to be delicious, you know.

Honey Mustard Glazed Carrots | by Sonia! The Healthy Foodie

Seriously, this is sooooo easy, I think a 3 year old could do it.

And can you say pretty?

Oh my, so pretty!

I think I could eat the whole bowlful to myself. Hey, that’s only about 2 pounds worth anyway! ;)

But seriously, this, along with the Smokey Bacon Brussel Sprouts that I made not too long ago, is bound to become one of my favorite side dishes… One that will find its way to my table on a very regular basis, especially when carrots are in season and I can get my hands on beautiful local carrots that have been dug right out of the dirt mere hours before making it to my plate.

Oh, I can’t wait!

Honey Mustard Glazed Carrots | by Sonia! The Healthy Foodie

Want to make some too?

Super facile!

All you need to do is toss your carrots with some oil, mustard, honey, herbs and seasoning…

Honey Mustard Glazed Carrots | by Sonia! The Healthy Foodie

Lay them flat on a lined baking sheet…

Honey Mustard Glazed Carrots | by Sonia! The Healthy Foodie

Bake in a 425 degree oven until they get all happy and beautiful and caramelized…

Honey Mustard Glazed Carrots | by Sonia! The Healthy Foodie

Transfer to a serving dish, garnish with parsley and voilà.

Now all you need is a juicy piece of grilled meat to go with that.

Honey Mustard Glazed Carrots

Yield: Serves 6

Nutritional Information is for 1 of 6 servings

Honey Mustard Glazed Carrots

INGREDIENTS

  • About 1kg medium sized carrots (I used multicolor)
  • 2 tbsp extra virgin olive oil
  • 2 tbsp unpasteurized honey
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh rosemary, finely chopped
  • 2 cloves garlic, minced
  • ½ tsp Himalayan or fine salt
  • ½ tsp freshly cracked black pepper
  • A handful of chopped fresh parsley to garnish

INSTRUCTIONS

  1. Preheat oven to 425F
  2. Brush the carrots under running water. Cut them in half lenghtwise and place them in a large mixing bowl.
  3. In a seperate bowl, mix olive oil, garlic, rosemary, mustard, honey, salt and pepper. Mix until very well combined and pour over reserved carrots. Mix to coat evenly and spread in a single layer in a shallow baking sheet lined with parchment paper.
  4. Place in the oven and bake for 20-25 minutes, turning once or twice, until the carrots are tender and have taken a nice golden coloration.
  5. Sprinkle with fresh parsley and serve immediately.
http://thehealthyfoodie.com/honey-mustard-rosemary-glazed-carrots/

Honey Mustard Glazed Carrots | by Sonia! The Healthy Foodie

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Comments

  1. says

    What a great idea adding mustard. I do a whole tray of veggies (carrot/parsnip/courgette/aubergine/onions) for roasting with honey, herbs and soy sauce but I’ve never tried adding mustard. Thank you for the inspiration!

  2. says

    Hi Sonia! Haven’t left you a comment in a while, but I’m back with a blog of my own now!
    Anyway, these carrots look beautiful. Carrots were one of the very few foods I hated as as kid, but miraculously have warmed up to just in the past few years. So glad I’ve gotten over it, because recipes like this are worth enjoying :)

    • says

      Hey, congrats on starting your own blog, Irina! Looks really great! :) There are so many things that I didn’t like as a kid but couldn’t live without today… avocado would be one of them, and seafood, oh, and cheese. Thank goodness our taste in foods evolve as we grow older, else I get the feeling I wouldn’t be posting that many recipes! ;)

  3. says

    I was looking for health related website to review many issue. Now I’ve found your blog site with lots of amazing information. You did really excellent work. I’ll read your blog regular basis.

  4. Val in MN says

    OMG, these look So good! I was already roasting a chicken, so I doubled the glaze recipe. and poured it over carrots, potatoes and pearl onions. My anti-veggie carnivores scarfed it right down! Thank-you!

  5. says

    I made these last night: AMAZEBALLS!!!!! You know how much I love Dijon Mustard but my oh my these carrots exceed my expectations.
    Not as pretty as yours but so damn good! (Oh, am I allowed to say damn in a comment?) ;)

    • says

      Of course, you’re allowed saying damn in a comment, especially if referring to how good my recipe was! Heck, I think you could even use the F word! ;)

      So happy to hear you liked the carrots, too! And I’m sure that they were much prettier than you’re giving yourself credit for.

      And I still can’t get that image of your Cauliflower Crust Calzones out of my mind… I think I’m obsessed! ;)

  6. martha says

    Hi,I don’t like rosemary herbs ,what can I use instead? also I don’t like sage what can I replace it with? Thank You

  7. Lindsay says

    I have to tell you- I don’t really like carrots too much… UNTIL NOW! I think I may have also eaten about a pound of carrots in the last two weeks. I’ve made these 3 times now- even one batch to service dinner guests! I am using a local honey I bought recently infused with rosemary and figs – it is divine. Thanks for this recipe- it’s a KEEPER!

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