Need a sweet, yet savory side dish for your next meal? These rosemary honey ginger glazed carrots are sure to please, any time of year!

Baby carrots make an easy side dish. They can go from a cold bar with dips, in a lunch bag for on the go, to a hot side dish with ease. There’s not much to dislike about them, truly. Carrots are a good source of vitamins and minerals, and are a favorite for many. What could be better than little sticks of orangey goodness?

Adding in rosemary, honey and ginger.

Rosemary honey ginger glazed carrots bring out the sweetness of the carrots with just the right amount of zing. Normally, I don’t enjoy cooked carrots. Maybe it’s the texture, or some off memory from my childhood. I can’t be sure, to be honest. My mother used to coat them in brown sugar and butter and cook them until they were a pile of sugary mush.

Sweet, yes. Mushy gross texture definitely.

However, the texture of these carrots is not mushy at all. They are still lightly crisp with a delicate flavor balance. Cooking them on the stove top for a few minutes allows the honey to carmelize and blend with the carrot’s own sweetness, while the ginger and rosemary work together to set off a balance in sweetness.

The Frenchman approves of these as his favorite side dish, and hubby and the boy are in agreement. They are sure to be a hit in your home, too!

Ingredients:

2 pounds baby carrots, washed
4 Tablespoons butter or coconut oil
1/4 cup honey
3 Tablespoons fresh ginger
2 Tablespoons fresh rosemary

Instructions:

Wash the baby carrots, and pat dry with a paper towel.
Heat the butter or coconut oil in a large skillet to melt.
Add the baby carrots and stir to coat with melted oil.
Drizzle honey over the carrots and stir again.
Roast on the stove top for 5 minutes, stirring occasionally to cook evenly.
Scatter the ginger and rosemary over the carrots and stir.
Cook an additional 3 minutes.
Remove from heat and serve.

What’s your favorite side dish? Will you try these rosemary honey ginger glazed carrots? Be sure to pin this for later!

Name: Rosemary Honey Ginger Glazed Carrots
Ingredients: 2 pounds baby carrots, washed; 4 Tablespoons butter or coconut oil; 1/4 cup honey; 3 Tablespoons fresh ginger; 2 Tablespoons fresh rosemary

Rosemary Honey Ginger Glazed Carrots

Ingredients

2 pounds baby carrots, washed
4 Tablespoons butter or coconut oil
1/4 cup honey
3 Tablespoons fresh ginger
2 Tablespoons fresh rosemary

Instructions

Wash the baby carrots, and pat dry with a paper towel.
Heat the butter or coconut oil in a large skillet to melt.
Add the baby carrots and stir to coat with melted oil.
Drizzle honey over the carrots and stir again.
Roast on the stove top for 5 minutes, stirring occasionally to cook evenly.
Scatter the ginger and rosemary over the carrots and stir. Cook an additional 3 minutes.
Remove from heat and serve.

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Heather Harris

Heather is a homesteading foodie who loves to bake, cook and create delicious things. After 20 years of working in the restaurant, she decided it was time to share her love of food with everyone!