Honey Butter Glazed Roasted Carrots

Roasted veggies are always a good go-to for dinner. These delicious sweet carrots are perfect to pair as a side with any meal or holiday dish! Being topped with honey butter makes these carrots a mouthwatering delight.

Roasted veggies are always a good go-to for dinner. These delicious sweet carrots are perfect to pair as a side with any meal or holiday dish! Being topped with honey butter makes these carrots a mouthwatering delight. 

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Pound Large Carrots, Peeled And Cut Into 3-Inch Pieces

2 tablespoons unsalted Butter

2 Garlic Cloves, Minced

1 Tablespoon Honey

1 Tablespoon Fresh Minced Rosemary

½ Teaspoon Kosher Salt, To Taste

¼ Teaspoon Cayenne Pepper

¼ Cup Pepitas, For Garnish, Optional

Directions

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. In a small saucepan, melt the butter with the garlic, honey, and rosemary, whisking until smooth.  Stir in the salt and cayenne. 
  3. Place the carrots on the prepared baking sheet and pour the honey glaze on top, tossing to coat. Spread out into a single layer and roast for 20 minutes, or until fork-tender. If you want a bit of color on the carrots, place them under the broiler for 2-3 minutes, watching carefully. 
  4. Top with pepitas. 

Roasted Acorn Squash, Apples, and Onions

Apples are added into this squash recipe to add a delicious sweet flavor to this delectable fall treat! This 8 ingredient recipe is perfect for any occasion this fall. It pairs with amazingly almost anything!

Apples are added into this squash recipe to add a delicious sweet flavor to this delectable fall treat! This 8 ingredient recipe is perfect for any occasion this fall. It pairs with amazingly almost anything!

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients

1 Acorn Squash

1 Red Onion, Sliced Into ¼-Inch Pieces

1 Tablespoon Olive Oil

4 Sprigs Fresh Rosemary

½ Teaspoon Cinnamon

¼ Teaspoon Cayenne

1 Teaspoon Salt

2 Red Apples

Directions

  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  2. Slice the squash in half, scoop out the seeds and cut each half into ¼-inch wedges.
  3. Place the squash and onion on a baking sheet, drizzle with olive oil, rosemary, cinnamon, cayenne and salt. Toss to coat.
  4. Roast for 20 minutes, until the squash is caramelized, then flip the squash and add the apples and roast for another 20 minutes, until soft.

Rosemary Butter

Use Rosemary Butter to combine with any dish and on bread, it’s to die for! Add the mixture to ice cube trays and freeze to enjoy all year round.

Use Rosemary Butter to combine with any dish and on bread, it’s to die for!  Add the mixture to ice cube trays and freeze to enjoy all year round.

  • Servings: 10
  • Difficulty: easy
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Ingredients

1 ½ Cups Salted Butter

¾ Cup Rosemary

1 Tablespoon Olive Oil

Directions

1.       Leave butter out to soften at least 6 hours prior preferably on a non-stone surface.

2.      Remove rosemary petals from stem, then add to a food processor or chop into small fine pieces.

3.      Add soften butter and olive oil to chopped rosemary and mix well.

 

To Serve

 

Set out as is to butter toasted bread or crackers or add to butter molds and store in freezer or refrigerator.  Keeps for 4 months in freezer, 2 months in refrigerator.

Rosemary Carrots

This dish is sure to impress and is so versatile. You can even change it up by trying to add more vegetables or just by switching carrots for cauliflower for example. Roasting caramelizes the carrots bringing out deeper flavors to tingle your taste buds!

This dish is sure to impress and is so versatile. You can even change it up by trying to add more vegetables or just by switching carrots for cauliflower for example.  Roasting caramelizes the carrots bringing out deeper flavors to tingle your taste buds!

  • Servings: 6
  • Difficulty: easy
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Ingredients

2 Pounds of Carrots

2 Tablespoons Olive Oil

½ Cup Rosemary Butter

      

Directions

1.      Quarter Carrots into sticks about 2 -3” long as shown in picture.

2.      Place Carrots in a large mixing bowl.

3.      Add Olive oil and Rosemary butter

4.      Mix well then spread out onto a baking sheet covered in a single layer of parchment paper.

5.      Preheat oven to 350 degrees on the middle rack for 25 minutes then flip and roast for 15 -20 minutes longer or until dark golden brown.

6.      Serve with a fresh sprig of rosemary on top, enjoy!