honey roasted carrots
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  • 3 cups carrots, cut on a bias
  • 4 cloves garlic, crushed
  • 2 sprigs of fresh rosemary, finely chopped
  • 1 teaspoon raw honey
  • 2 teaspoons extra virgin olive oil, such as Kirkland’s
  • Zest from 1/2 of a fresh orange
  • 2 tablespoons freshly squeezed orange juice
  • Pinch of unrefined Himalayan pink salt
  • Fresh ground black pepper, to taste. Omit for AIP.


  1. Preheat oven to 400 degrees.
  2. In a small bowl, combine the crushed garlic, rosemary, honey, olive oil, orange zest and juice. honey roasted carrots
  3. In a large bowl, place the biased cut carrot slices and add the honey mixture. Toss to evenly coat. Season with salt and pepper, to taste.
  4. Place the carrot on an oversized sheet of parchment paper, folding in the middle and then secure the ends with a firm fold (a bit of oil can help keep it closed, if needed). honey roasted carrots
  5. Place your parchment carrot package on a baking pan and roast for about 40-50 minutes, or until desired doneness. Careful not to overcook! honey roasted carrots
  6. Remove carrots from oven when done and let cool for at least 5 minutes before opening the parchment pouch. To serve, place the honey roasted carrots in a large serving dish.

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