Hot Honey-Roasted Carrots
Hot Honey Carrots is a side dish that checks all the boxes: Effortless, elegant, and irresistible! Tender carrots are coated in a buttery glaze of sweet honey and a hint of spice and then roasted to perfection. It’s as easy to prepare as it is stunning to serve!
Why This Recipe is a Keeper!
Simple ingredients and effortless technique combine for an extraordinary flavor profile in this Hot Honey-Roasted Carrots recipe!
Honey-roasted carrots may not be new, but a touch of heat with trendy hot honey gives this classic recipe a modern twist. A touch of apple cider vinegar adds a subtle tanginess that perfectly balances the sweetness of the honey and the carrots.
Whether you want to spice up a weeknight or Sunday dinner or serve something impressive to your holiday guests, these spicy roasted carrots will become your new go-to!
This spicy roasted carrots recipe is:
- Easy! The most challenging part is peeling the carrots, but peeled carrots are readily available in many markets.
- Elegant! Although quick to prepare and most of the time is hands-off, they look and taste sophisticated enough for your finest dinner or holiday party!
- Versatile! Hot Honey-Roasted Carrots are a side dish for practically anything: Roast chicken, Polish cabbage rolls, and braised beef dishes such as Beef Braciole or Stracotto.
Let’s make ’em!
How to Make Hot Honey Carrots:
Recipe Ingredients:
Here’s everything you’ll need to make this spicy honey-roasted carrot recipe, along with how to prep the ingredients. See the recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
- Carrots: I used two pounds of fresh orange carrots with the tops, which makes a beautiful, unique presentation. I initially tested this recipe with rainbow-colored carrots and advise against using them; the colors bleed, and the result is not pretty. Select medium-sized, fresh carrots with bright color and firm texture. Small to medium carrots roast faster and are naturally sweeter. You can also use bagged “baby” carrots or cut whole carrots into pieces as desired.
- Hot Honey: Hot honey is honey that is infused with chiles. Overall, I find most brands to be pretty mild. If you can’t tolerate a lot of heat, use conventional honey.
- Red Pepper Flakes: Because I find most hot honey brands mild, I add crushed red pepper flakes for an added kick. Add to your taste and tolerance, or leave off altogether.
- Apple Cider Vinegar: Apple cider vinegar is made with crushed, fermented apples, yeast, and sugar. I always use Bragg apple cider vinegar when cooking.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Preheat oven to 400 degrees.
- Combine the olive oil, butter, honey, vinegar, crushed red pepper flakes, and salt and black pepper in a baking dish or roasting pan.
- Place in the oven until the butter melts.
- Place the carrots in the baking dish or roasting pan.
- Stir to coat with the butter and honey combination.
- Cover with aluminum foil.
- Place in the oven and bake for 30 minutes.
- Remove the foil, stir, and baste the carrots with the honey/butter combination.
- Return to the oven and roast for another 30 to 35 minutes or until the carrots are tender.
- Transfer to a serving platter or bowl.
- Pour the honey/butter combination over the carrots.
- Garnish with chopped fresh parsley, and serve!
- Easy and impressive!
Chef Tips and Tricks:
- Try to buy carrots that are uniform in length and thickness. Cut any thick carrots in half lengthwise.
- Leave an inch or so of the green top for presentation purposes.
- Experiment with other flavors by varying the spices or using fresh herbs. Try curry, cumin, paprika, fresh thyme, or rosemary.
Money-Saving Tip:
- Don’t toss those carrot tops if they’re in good condition! They make a lovely Italian-style salsa verde perfect over fish, shrimp, scallops, grilled chicken, and vegetables. You can substitute the radish greens in this pesto recipe for carrot tops.
Frequently Asked Questions:
Not peeling the carrots will lend a more rustic appearance. If you opt not to peel, be sure to scrub them well.
Yes, absolutely. Whole carrots make a more elegant, dramatic presentation, but this recipe is adaptable to other shapes and cuts. For smaller cuts, you’ll need to reduce the time.
I recommend prepping the carrots and having your ingredients measured and ready to go. Although these carrots reheat very well, the roast time is not much more than reheating.
Storage:
- Store any leftovers of these spicy honey-roasted carrots in the refrigerator and enjoy within five days. Cut the carrots into bite-size pieces and reheat in the microwave.
- These hot honey carrots can also be frozen. However, the result will be softer, so if you intend to freeze them, undercook them by approximately 15 minutes.
Serve with:
- Stout-Braised Beef Short Ribs
- Gochujang Chicken Thighs
- Walnut-Crusted Chicken with Pomegranate Sauce
- Thai Red Curry Chicken Legs
More great carrot recipes you’ll love!
- Bourbon-Glazed Carrots
- Curry Roasted Carrots with Honey Browned Butter
- Indonesian Vegan Carrot Almond Soup
Get all my vegetable side dish recipes at Vegetable Side Dishes – From A Chef’s Kitchen.
Hot Honey Roasted Carrots
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Ingredients
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 2 tablespoons hot honey
- 2 teaspoons apple cider vinegar
- Pinch crushed red pepper flakes
- 1/2 teaspoon salt
- Freshly ground black pepper
- 2 pounds carrots
- Chopped fresh parsley
Instructions
- Preheat oven to 400 degrees.
- Combine the olive oil, butter, honey, vinegar, crushed red pepper flakes, and salt and black pepper in a baking dish or roasting pan. Place in the oven until the butter melts.
- Place the carrots in the baking dish or roasting pan, stir to coat with the butter and honey combination.
- Cover with aluminum foil.
- Place in the oven and bake for 30 minutes. Remove the foil, stir, and baste the carrots with the honey/butter combination. Return to the oven and roast for another 30-35 minutes or until the carrots are tender.
- Transfer to a serving platter or bowl. Pour the honey/butter combination over the carrots. Garnish with chopped fresh parsley and serve.
Recipe Notes
- You can also use bagged “baby” carrots or cut whole carrots into pieces as desired. You’ll need to reduce the roasting time.
- If you can’t tolerate a lot of heat, use conventional honey.
- Try to buy carrots that are uniform in length and thickness. Cut any thick carrots in half lengthwise.
- Leave an inch or so of the green top for presentation purposes.
- Prepping the carrots and have your ingredients measured and ready to go. Although these carrots reheat very well, the roast time is not much more than reheating (which I recommend doing in the oven).
- The result will be softer, but if you intend to freeze them, undercook them by approximately 15 minutes.
- Thaw in the refrigerator or microwave.
- Reheat in a 375-degree oven.
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
10/10 recommend! The heat from the honey combined with the sweet from the carrots is what roasted carrots have been missing in my opinion. Just so good! Thank you
Thanks so much and happy you enjoyed! We thought the touch of heat was a game-changer with the roasted carrots, too. Appreciate your taking the time to come back and comment and rate.