Hot Honey Roasted Carrots

These hot honey roasted carrots bring some sweet and heat to your plate and might just become your new favorite veg side.

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.

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

1. Preheat the oven to 425º F.
2. Peel and wash your carrots, then slice them into 1/2-inch thick diagonal pieces.
3. Pop them into a mixing bowl, drizzle with olive oil, season with salt and pepper, and toss to coat.
4. Transfer the carrots to a baking sheet or large cast iron skillet and spread them out evenly so they aren’t crowded.
5. Let them cook for 25-30 minutes, or until the carrots are fork tender with crispy edges, tossing them halfway through.
6. 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.)
7. 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!

Frequently Asked Questions

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

1. These roasted carrots can be stored in an airtight container in the fridge for up to 4 days.
2. 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.
3. 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.

Have You Made This Recipe?

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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