Autumn Roasted Carrots

I was shopping at Trader Joe’s and came across these beautiful multicolored carrots in the produce section.  I knew I had to take them home and make something yummy with them.

Autumn Roasted carrots- perfect for Thanksgiving

This recipe is nice and simple.  These carrots would work really well as a side dish for Thanksgiving or other meals this Fall.


  • Carrots, approx 3 per person 
  • 1tbsp Honey
  • Butter
  • Thyme or Rosemary


  1. Peel the carrots. Cut the carrots in half, length wise.   You can leave the green on them if you want; I chose to cut mine off.
  2. Place a pan over high heat with a little bit of water covering the bottom of the pan.
  3. Add the carrots with a little bit of butter into the pan (the amount of butter depends on your personal tastes. I probably added 1 tbsp for 8 carrots).
  4. Add 1 tbsp of honey to the pan (I sort of drizzled it over the carrots)
  5. Cover the pan and let the carrots simmer until tender.
  6. Cook until water almost gone and the carrots look glazed with the butter and honey.
  7. Sprinkle some thyme or rosemary on top and prepare to serve

I used the multi-colored carrots because they look prettier.  You can make this recipe with the regular orange carrots as well.  The different colored carrots each have a slightly different taste.

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