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These hot honey roasted carrots bring some sweet and heat to your plate and might just become your new favorite veg side.
Table of Contents
- Why You’ll Love These Roasted Carrots
- Great for a Crowd!
- Ingredients
- A Quick Look at How to Make Hot Honey Roasted Carrots
- Quick Tip
- Frequently Asked Questions
- What to Serve These Carrots With
- Storage, Freezing, & Reheating
- More Fantastic Vegetable Side Dishes
- Have You Made This Recipe?
- Hot Honey Roasted Carrots Recipe
Why You’ll Love These Roasted Carrots
Hot honey roasted carrots are like candy—but even better if you’re into that whole spicy and sweet thing. Not only are these carrots tossed in honey after being roasted, but hot honey. Which you can either buy or easily make yourself in a matter of seconds. This is just a quick and simple veg side that appeases to just about everyone, and it goes with so many different mains! You’ll love them.
Great for a Crowd!
This recipe is super easy to double or triple if you’re hosting a large holiday meal and need to feed a large group of people. Just adjust the “Servings” on my recipe card to change the ingredient amounts!
Ingredients
- Carrots.
- Olive oil.
- Salt & pepper.
- Honey. Make sure it’s a nice quality liquid honey. You can buy already-made hot honey, but it’s really easy to make it yourself by mixing red pepper flakes with regular honey. So, if you have hot honey on hand, you can use it. But don’t go out and spend money on it if you don’t have to!
- Red pepper flakes. My recipe gives a smidgen of heat to the carrots, but you can add more heat by adding more chili flakes until you reach your preference.
A Quick Look at How to Make Hot Honey Roasted Carrots
- Preheat the oven to 425º F.
- Peel and wash your carrots, then slice them into 1/2-inch thick diagonal pieces.
- Pop them into a mixing bowl, drizzle with olive oil, season with salt and pepper, and toss to coat.
- Transfer the carrots to a baking sheet or large cast iron skillet and spread them out evenly so they aren’t crowded.
- Let them cook for 25-30 minutes, or until the carrots are fork tender with crispy edges, tossing them halfway through.
- While the carrots are roasting, mix the honey and red pepper flakes in a small bowl. (If you have already-made hot honey, skip this step.)
- When done, pop the carrots into a mixing bowl and drizzle with the hot honey, tossing to coat. Taste and adjust seasoning as needed, then serve!
Quick Tip
Don’t toss the carrots in honey prior to roasting. The honey will burn in the oven, and heating honey to temperatures over 115º F can degrade the honey, killing enzymes and antioxidants, and overall decreasing its nutritional value.
Frequently Asked Questions
Since boiling any vegetable reduces their nutrients, roasted is always better. Plus, roasting carrots brings out their natural sweetness!
This would be due to undercooking, whether it be because the carrots weren’t roasted long enough or at a high enough temperature. High heat is important.
Mushy roasted carrots are a result of either roasting them for too long or crowding them in the pan. If vegetables are crowded together, they will steam rather than roast and caramelize.
Yes, give the carrots a quick toss about halfway through cooking time to ensure an even cook on all sides.
What to Serve These Carrots With
- Pork. These go wonderfully with a nice pork tenderloin, like my maple mustard take or my sweet and smoky version. You could also serve it with these cast iron pork chops!
- Chicken. Crispy chicken cutlets, chicken marsala, or chicken breasts with mustard sauce.
- Beef. My slow cooker Mississippi pot roast or salt & pepper crusted roast beef.
- Fish. Baked Alaska pollock, saucy pan-fried grouper, or this easy miso salmon.
Storage, Freezing, & Reheating
- These roasted carrots can be stored in an airtight container in the fridge for up to 4 days.
- You can freeze roasted carrots for up to 6 months in a freezer-friendly bag, but I do suggest freezing them without tossing them in honey. Also not that there will be a texture change due to the carrots losing their firmness.
- To reheat, pop them in the microwave and reheat them in 25 second increments or until warmed through. You could also toss them into an air fryer, but I’d avoid it since the honey will create a sticky mess in there.
More Fantastic Vegetable Side Dishes
- Crispy Roasted Mini Potatoes
- Air Fryer Green Beans
- Easy Grilled Asparagus With Charred Lemon
- Oven-Roasted Broccoli
- Air Fryer Sweet Potato Wedges
Have You Made This Recipe?
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Hot Honey Roasted Carrots
Ingredients
- 8 medium to large carrots, peeled and sliced diagonally (about 1/2 inch thick)
- 1 TBSP olive oil
- Sea salt & cracked pepper, to taste
- 1.5 TBSP raw organic liquid honey
- 3 tsp chili flakes, more or less depending on your heat preference
Instructions
- Preheat the oven to 425º F.
- Peel the carrots, give them a good rinse under cool water, then pat them dry. Slice them into 1/2-inch thick diagonal pieces.
- Put the carrots into a large mixing bowl and drizzle them with olive oil. Sprinkle with salt and pepper, then toss to coat.
- Dump the carrots onto a baking sheet and spread them out evenly so they aren't crowded. Roast for 25-30 minutes, or until the carrots are golden and tender, shaking and stirring them halfway through cooking time.
- While the carrots are roasting, mix the honey and red pepper flakes in a small bowl and set it aside.
- Once the carrots are cooked, transfer them back to the mixing bowl. Drizzle the hot honey on top and toss to evenly coat the carrots, then serve!
Love this hot honey roasted carrots recipe! We love carrots and never tried them with honey and spicy ones. It;s delicious and easy to make. Thanks for this!
The chili flakes really makes the dish! I never would have thought to add that to carrots before. Thank you for sharing!
These hot honey roasted carrots are a game-changer for dinner sides! They’re the perfect mix of sweet and spicy. LOVE!
Simple and delicious roasted carrots recipe. Thanks for sharing,
loved this.
You are absolutely right! This is my favourite carrot side dish, and I’ve made it for two Christmases in a row and about a dozen times in between. And I will definitely be making these again to go with Christmas turkey this year :)
So happy to hear it! It’s a staple holiday side here, too.
Easy to follow recipe. It is a healthy dessert and a side dish at one time. I love it!
So glad you enjoyed it!