Hot Honey Carrots
Hot Honey Carrots are sweet, spicy, and perfectly roasted with a bold hot honey glaze. An easy side dish for holidays, weeknight dinners, and special occasions.
Servings: 6
Calories: 163kcal
Ingredients
- ¾ cup hot honey why use store-bought when you can use mine and totally control the heat
- 1 teaspoon red pepper flakes plus extra for serving
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 pound carrots peeled and sliced into 1-inch pieces
- Parsley for garnish
Instructions
- First, make a batch of our hot honey sauce if you're not using store-bought.
- Pre-heat your oven to 425 degrees F. and line a 9x13 baking sheet with parchment paper.
- In a large bowl, combine the hot honey, red pepper flakes, salt, black pepper, and garlic powder. Mix until smooth.
- Add the carrots to the same bowl and stir until all pieces are coated in hot honey sauce.
- Lay them out in a single layer on the parchment paper and reserve any leftover sauce. Bake for 30 minutes, flipping halfway through. Carrots are done when fork-tender and lightly caramelized around the edges.
- Once baked, drizzle with the reserved hot honey sauce, then sprinkle with extra red pepper flakes and parsley for garnish.
Video
Notes
- Prep for success: Cut the carrots into similar-sized pieces, use fresh carrots, and line the pan with parchment paper for easy cleanup and even cooking.
- Roast like a pro: Don't overcrowd the pan, flip the carrots halfway through cooking, and roast until they are fork-tender with caramelized edges.
- Customize and serve: Adjust the red pepper flakes to control the heat, reserve extra glaze for drizzling, garnish with fresh parsley, and serve warm for the best flavor and texture.
Nutrition
Calories: 163kcal | Carbohydrates: 43g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 447mg | Potassium: 279mg | Fiber: 2g | Sugar: 38g | Vitamin A: 12729IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg