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Preheat your oven to 400°F. Line a baking sheet with parchment paper.

Peel the carrots. Trim both ends off the peeled carrots. Cut the carrots into roughly 1-inch pieces.

Place the cut carrots into a mixing bowl.

Add the melted butter, honey, minced garlic, chopped fresh rosemary, kosher salt, and red pepper flakes to the bowl with the carrots.

Mix all the ingredients thoroughly with a spoon until the carrots are evenly coated.

Spread the seasoned carrots in a single layer onto the prepared baking sheet.
Roast the carrots in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.

Once roasted, remove the carrots from the oven and transfer them to a serving dish. Garnish with additional fresh rosemary if desired.


Preheat your oven to 400°F. Line a baking sheet with parchment paper.

Peel the carrots. Trim both ends off the peeled carrots. Cut the carrots into roughly 1-inch pieces.

Place the cut carrots into a mixing bowl.

Add the melted butter, honey, minced garlic, chopped fresh rosemary, kosher salt, and red pepper flakes to the bowl with the carrots.

Mix all the ingredients thoroughly with a spoon until the carrots are evenly coated.

Spread the seasoned carrots in a single layer onto the prepared baking sheet.
Roast the carrots in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.

Once roasted, remove the carrots from the oven and transfer them to a serving dish. Garnish with additional fresh rosemary if desired.
