Honeyed Carrots

by Dorothy Reinhold on September 16, 2023

Print This Post Print This Post Honeyed Carrots with green rosemary flecks and a sprig of rosemary on the left side

Honeyed Carrots: Sticky sweet, garlicky and crispy carrots are a perfect foil to roasted or grilled meats or fowl. Use organic full-size carrots for best results.

With Rosh Hashanah and its emphasis on honey (dipping apples into honey to wish each other a sweet new year), I cannot resist sharing my favorite carrot recipe.

Someone called it sort of a simple carrot tzimmes or tsimmes (no prunes or raisins and no other root veggies though). Or should we just call it the best carrot side dish ever?

Honeyed Carrots is beyond simple, but these days, the simpler the better when it comes to recipes and so many other things in life, eh?

How to make Honeyed Carrots

Ingredients for Honeyed Carrots on a white marble counter with a pattered wall behind. First, gather your ingredients. For this recipe, you’ll need…

  • Olive oil and butter
  • Carrots
  • Clove of garlic
  • Honey
  • Fresh rosemary

Cutting carrots on a cutting board with a white cheese knifeWash and slice the carrots on a diagonal. You can peel them first if you like, but lately I don’t. I just give them a good scrub, and carry on. It might seem odd, but I’m using a cheese knife to cut the carrots. It worked well! You could use a chef’s knife or whatever knife you are comfortable with; it will only take a minute or 2 to cut them up.

Honeyed Carrots with flecks of minced rosemary on top in a light colored skilletHeat the butter and oil in a skillet and give the carrots a quick saute. Near the end, add garlic, honey and rosemary. 

Sliced carrots in a light colored skilletSaute for another minute or two; the carrots will take on more color. But you don’t want them soft or mushy!

Bright orange cooked carrots flecked with rosemary in a white bowl.Put them in a bowl to serve. The tiny purple flowers were on the rosemary plant, so if they’re on yours, feel free to throw them on as garnish. Could serve 2-4, depending on appetites and what else is on the plate!

Happy New Year to those who celebrate, and happy delicious eating to all.

Honeyed Carrots

Prep Time: 7 minutes

Cook Time: 10 minutes

Total Time: 17 minutes

Yield: 4 servings

Honeyed Carrots

Honeyed Carrots: Sticky sweet, garlicky and crispy carrots are a perfect foil to roasted or grilled meats or fowl. Use organic full-size carrots for best results.


  • 1 teaspoon olive oil
  • 1 tablespoon butter
  • 1 bunch carrots
  • 1 garlic clove, finely minced
  • 1 tablespoon honey
  • 1 teaspoon finely minced fresh rosemary (or 1 tsp. minced fresh parsley)
  • Salt and pepper
  • Garnish: minced chives or parsley or rosemary or another herb you like


  1. Wash and peel the carrots (or don't peel, your choice), and then slice the carrots thinly on a diagonal.
  2. In a skillet, heat up the oil and butter, then add the carrots. Saute for about 5-6 minutes, stirring frequently. Add garlic and saute for another minute, until carrots are tender but still a bit crunchy.
  3. Add in the honey and rosemary, and saute 1 to 2 more minutes, until carrots are golden.
  4. Season with salt and pepper and garnish with some fresh chopped chives or parsley if you like.
  5. Serves 4.


Recipe source: Slightly adapted from Chef Ayda Robana, via Out of the Box Collective (now called Narrative Food).


pin this please!Pin the image below for Honeyed Carrots to your Pinterest board to save this recipe

2 photos of Honeyed Carrots, one in white bowl on top, one cooking in light skillet on bottom.

Another Shockingly Delicious recipe for carrots

Easy and Quick Mexican Pickled Onions and Carrots | Mexican Restaurant Pickled Vegetables Recipe | ShockinglyDelicious.com

Quick Pickled Onions and Carrots

This recipe was originally published on ShockinglyDelicious.com on Sept. 28, 2011 and has been updated, refreshed and republished today.

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{ 15 comments… read them below or add one }

Lisa September 30, 2023 at 8:14 am

What a delicious and flavorful side dish. Carrots never disappoint with flavor.


Inger September 29, 2023 at 9:11 pm

Wow, I think in addition to tastier, the honey makes these prettier too!


ThisBagoGirl September 29, 2023 at 8:47 am

Loove this combination and can pair with any main. Will be adding to my rotation for sure


Colleen - Faith, Hope, Love, & Luck September 28, 2023 at 8:19 pm

This recipe screams fall to me. Honey and carrots are always so comforting!


Karen's Kitchen Stories September 28, 2023 at 7:59 pm

These carrots are gorgeous! Saving the recipe for our next family dinner. That last photo is stunning.


Dorothy Reinhold October 16, 2023 at 4:42 pm

thank you!


Hezzi-D September 28, 2023 at 6:47 pm

These will be perfect for holiday side dish!


Emily @ Life on Food April 29, 2013 at 3:29 am

I made this dish for April’s SRC. They were so good – my husband already requested them again. Thanks!


Dorothy Reinhold April 29, 2013 at 4:17 am

Thanks! My family does the same…when I make them, they immediately want them again the next night.


Nena October 10, 2011 at 12:53 pm

OK…Silly Question….when you say make ahead of time for a holiday dinner….do you mean prepare ahead of time then cook right before serving or can it be cooked then thrown in the oven? I’m all about ahead of time.


Dorothy October 11, 2011 at 8:57 am

I mean you could make them entirely ahead of time (cooking and all), and then put them in a Tupperware and in the refrig overnight. To reheat, simply pop them in the microwave for a bit — I am guessing 20-30 seconds?, and you’ll be good to go for a quick side dish.


Connie Kaiser September 30, 2011 at 7:51 am

Making salmon and spinach salad tonight and adding these – thanks for the idea!


Connie Kaiser September 30, 2011 at 8:11 am

LOL – not salmon in the spinach salad – sauteed and then poached in wine salmon and spinach salad accompanying…….


Lentil Breakdown September 28, 2011 at 3:07 pm

Looks great and brings back delicious memories of my grandmother’s tzimmes. Have never been able to duplicate hers since I never got her recipe.


Dorothy September 28, 2011 at 3:08 pm

Try this. We ADORED it! Carrot quality is key.


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