These Hot Honey Carrots are roasted to perfection with a hint of spice from the chili infused honey. It’s the perfect blend of sweet and spicy for a delicious side dish recipe.
Spicy Hot Honey Carrots
Hot Honey has a hold on me and I want to make all the things with it. I knew instantly that I needed to roast some carrots with it. I absolutely love roasted carrots and a bit of spice is just the twist I was looking for.
From Air Fryer Carrot Fries to these hugely popular Honey Roasted Beets & Carrots, the sweetness of this roasted root vegetable is undeniably good. I long believed I wasn’t a fan of cooked carrots, but that was because I hadn’t been introduced to roasted carrots. The tender texture with the caramelized outside is perfection.
Best Carrots to Roast
Personally I like to slice up large carrots for roasting. This allows the sides to get more caramelized compared to baby carrots. It’s all a personal preference, but if you do use baby carrots, you may need to add some roasting time as they can be thicker than a sliced carrot.
Whatever you do, be sure to not crowd the carrots on the pan or you will end up with a steamed vegetable, as opposed the roasted goodness we are looking for.
How to Make Hot Honey Carrots
Grab a bottle of hot honey, some butter and carrots. This simple three ingredient recipe is so easy to make!
Peel about 2 pounds of carrots and slice them into 1/4 inch rounds. Try to keep the carrots the same size so they will cook evenly. Arrange them on a rimmed baking sheet.
In a small bowl, melt 2 Tablespoons butter in the microwave. Stir in 2 Tablespoons hot honey along with salt and pepper. Pour the honey butter over the sliced carrots and mix well so all the carrots are coated.
Bake at 450°F for 20-25 minutes. The cook time will vary depending on how big your carrots are and how tender you like your roasted carrots.
How to Make Homemade Hot Honey
If you don’t have a bottle of hot honey, you can make your own. Add 1 cup honey to a small saucepan along with 2 Tablespoons chili flakes. Heat and simmer for 2 minutes, being sure NOT to allow the honey to boil.
Remove from heat and stir in 1 teaspoon apple cider vinegar. Allow to rest for 10 minutes, or until the honey has reached your desired level of heat. Strain the chili flakes from the honey, or if you want an extra spicy honey, feel free to leave the chilis in the honey.
Serving Hot Honey Carrots
Serve the carrots immediately from the oven. They are fantastic as a side dish all on their own, or are also great in salads like this Roasted Carrot & Feta Salad.
Reheating Roasted Carrots
The best part of these Hot Honey Carrots is that the honey butter sauce keeps the carrots from drying out when reheating them.
My favorite way to reheat carrots is in the Air Fryer. I pop the cold carrots in my Air Fryer basket for around 8 minutes at 400°F for the best results. This keeps that wonderfully roasted texture in the carrots. If you go the microwave route, you will get softer and perhaps mushy carrots.
- 2 pounds carrots
- 2 tablespoons hot honey*
- 2 tablespoons butter
- 1/2 teaspoon salt
- dash of black pepper
- Preheat oven to 450°F.
- Peel and slice carrots into 1/4 inch thick rounds.
- In a small microwave safe bowl, melt butter. Whisk in hot honey, salt and pepper. Toss the carrots with the honey butter mixture on a sheet pan.
- Bake carrots at 450°F for 15 minutes. Carefully remove the pan from the oven and using a spatula, toss the carrots. Bake an additional 5-10 minutes. Serve immediately.
*If you don't have hot honey, add 1 cup honey to a small saucepan along with 2 Tablespoons chili flakes. Heat and simmer for 2 minutes, being sure NOT to allow the honey to boil.
Remove from heat and stir in 1 teaspoon apple cider vinegar. Allow to rest for 10 minutes, or until the honey has reached your desired level of heat. Strain the chili flakes from the honey and store in a sealed jar. If you want your honey extra spicy, feel free to leave the chilis in the honey.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 162Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 442mgCarbohydrates: 27gFiber: 7gSugar: 16gProtein: 2g
Provided nutrition data is only an estimate. If you are tracking these nutrients for medical purposes, please consult an outside, trusted source.