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These hot honey roasted carrots earn their spot on the table. They’re sweet, a little spicy, and good enough to become your go-to side. Pomegranate arils and fresh parsley on top give them a festive finish, and it’s the kind of dish that looks like it took more effort than it did.
Table of Contents
These hot honey roasted carrots are basically candy—if candy came with a kick. They’re tossed in honey and chili flakes after roasting, so you get sweet, spicy, and savory in one bite. Quick, simple, and easy enough to please just about anyone at the table, which makes them a natural match for almost any main. I love serving these alongside an oven-roasted turkey breast or my air fryer turkey breast during the holidays.
A Few Good Reasons to Make This
- Great for a crowd: this recipe is so easy to double or triple.
- Puts a unique spin on roasted carrots: we’ve all had honey-roasted carrots, but hot honey takes things to a whole other level.
- Totally unfussy: aesthetically, it makes a statement (especially with those juicy red pomegranate arils). But the prep and method couldn’t be quicker and easier.
Tips From My Kitchen
I make mistakes so that you don’t have to! Here’s what I’ve learned while testing this recipe…
- Cut the carrots into similar sizes. If you don’t, you’ll end up with some small charred pieces and some large, crunchy, uncooked pieces.
- Always toss the carrots in the honey after being cooked. The honey will burn in the oven, and when honey is heated, some beneficial antioxidants and enzymes are destroyed.
- Deal with the pomegranate underwater. To peel a pomegranate without staining everything in sight, work underwater. Fill a large bowl with cool water, cut off the crown, score the skin into sections, and submerge the fruit. Use your thumbs to pop the seeds loose—they’ll sink, the pith floats, and your counters stay clean.
Ingredients at a Glance
A quick look at some of the essentials before we dive into the recipe:
- Honey: I typically use regular honey and spice it up with chili flakes, but you can omit the chili flakes if you find an actual hot honey.
- Pomegranate arils: Although you can buy ready-to-eat pomegranate arils in containers, you’ll save money by just buying a pomegranate and cutting the seeds out yourself.
How to Make Hot Honey Roasted Carrots
Step 1: Prep the Carrots
Preheat the oven to 425º F.
Slice the carrots into 1/2-inch thick diagonal pieces and put them in a large mixing bowl. Drizzle with olive oil, then sprinkle with salt and pepper; toss to coat.
Step 2: Roast Until Golden
Dump the carrots onto a parchment-covered baking sheet. Spread them out evenly so they aren’t crowded. Roast for 25-30 minutes, or until the carrots are golden and tender. Give the carrots a toss halfway through cooking time.
Step 3: Whip Up the Hot Honey
While the carrots roast, mix the honey and red pepper flakes in a small bowl; set aside.
Step 4: Dress the Carrots & Serve!
When the carrots are cooked, dump them back into the mixing bowl. Drizzle with hot honey, toss to evenly coat, then transfer the carrots to a serving dish.
Garnish with pomegranate arils and chopped parsley.
Serve Them With…
Because these honey roasted carrots look so beautiful and festive, they’re perfect for holiday meals. I always serve them at Thanksgiving with my oven-roasted turkey breast, or my air fryer turkey breast. But don’t limit yourself—they pair wonderfully with my easy chicken marsala recipe, air fryer pork tenderloin, or this super tender Instant Pot pork tenderloin.
Make Ahead & Storage Tips
- To make ahead: cut the carrots and store them in the fridge, covered, for up to 2 weeks. Tossed in oil and seasoned, they’ll last covered in the fridge for 3-5 days.
- Leftovers: sealed in an airtight container, will last in the fridge for 3-5 days.
Frequently Asked Questions
I like cutting them in 1/2-inch diagonals, making sure the pieces are as close in size as possible so that they cook at the same speed.
I don’t do this. I like a bit of caramelization on my carrots as it adds a deep sweetness and slight smoky note. Though some folk prefer to parboil their carrots prior to roasting so the outside of the carrots cooks at the same rate as the inside.
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.
View more ways to use up summer produce here!
Hot Honey Roasted Carrots
Ingredients
- 8 carrots, medium to large in size, peeled and sliced diagonally (about 1/2 inch thick)
- 1 tablespoon olive oil
- Sea salt & cracked pepper, to taste
- 2 tablespoon raw organic liquid honey
- 2-3 teaspoons chili flakes, adjust to your preference
- 1/4 cup pomegranate arils
- Fresh chopped parsley, for garnish
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, sprinkle in the pomegranate arils, and toss to evenly coat. Garnish with extra pomegranate arils and fresh chopped parsley.
Can you tell me how many calories they are per serving
Hi Diane—it’s about 58 calories per serving, as per my fitness calculator.