Super easy hot honey roasted carrots for the best side dish in the game. This recipe is the perfect marinate of sweet and spicy only using a few basic ingredients. It is dairy free, gluten free and refined sugar free!
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We are gearing up for Easter celebrations big time this week! The blog is already full of great spring recipes that you are all sure to love but we are coming in hot with this new side dish. When it comes to Easter food, I am all for the brunch and the side dishes (will definitely pass on the honey baked ham and lamb, thank you). Traditionally, we always make an easy roasted carrot recipe but I knew that I wanted to kick things up a notch with these hot honey roasted carrots. They are just slightly sweet but have a major spice element between the sriracha and red pepper flakes.
Should I Use Whole or Baby Carrots?
For roasting carrots, either whole or baby carrots can be used. If you have ever seen carrot chips in the grocery store, they can also be used. When it comes to the whole carrots, make sure you peel them prior to tossing in the sauce or cutting up. You can also ever them completely whole or cut the carrots up into the size of baby carrots.
SO… what will you need to make hot honey roasted carrots?
- Olive Oil
- Red Pepper Flakes
- Ground Thyme
How To Make Roasted Carrots:
Roasted carrots are one of the most simple and delicious ways to enjoy carrots! First, you want to mix together the sauce ingredients in a small bowl, then pour over the baby carrots in another bowl. Toss the carrots around with the hot honey mixture until they are all evenly coated. Then add to a lined baking tray or dish. I recommend lining with parchment paper for the easiest clean-up and almost guarantee no stick. Roast the carrots for 30 minutes in the oven, flipping halfway and you have perfectly roasted carrots!
Can I make any substitutions or add more ingredients?
- Baby Carrots: You can use whole or baby carrots. If you want to use the hot honey sauce for other vegetables, this would be wonderful on brussels sprouts, cauliflower or broccoli!
- Honey: You can use maple syrup but the taste will vary
- Ground Thyme: You can replace this with dried thyme or 1 tablespoon of chopped fresh thyme
- Olive Oil: Any neutral cooking oil will work and if it is solid, make sure to melt it prior
- Sriracha: If you want to make these extra spicy, add 1/2 to 1 teaspoon more sriracha. If you are more sensitive to heat, leave out the red pepper flakes
Need more Easter ideas? Check these out!
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Hot Honey Roasted Carrots
- Baking Dish/Tray
- 3 cups baby carrots sub chopped whole carrots
- 1 tbsp olive oil
- 1 tbsp honey
- 1 tsp red pepper flakes
- 1 tsp sriracha
- 1 tsp ground thyme sub dried thyme
- Preheat the oven to 425°F
- In a mixing bowl add the baby carrots
- In a small bowl, mix together the olive oil, honey, red pepper flakes, sriracha and ground thyme. Pour the mixture over the baby carrots the mix until each carrot is evenly coated
- At the carrots to a lined baking dish or tray in an even layer
- Roast for 30 minutes, flipping halfway through
- Substitute the honey for maple syrup (will be a slightly different taste)
- Substitute the olive oil for another neutral cooking oil