Hot Honey Roasted Carrots

Name: Hot Honey Roasted Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 8 medium to large carrots, peeled and sliced diagonally (about 1/2 inch thick); 1 TBSP olive oil; Sea salt & cracked pepper, to taste; 2 TBSP raw organic liquid honey; 2-3 tsp chili flakes (more or less depending on your heat preference); 1/4 cup pomegranate arils; Fresh chopped parsley, for garnish

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These hot honey roasted carrots are absolutely incredible! They bring a little sweet and heat to your plate, and might just become your new favorite vegetable side dish. Using pomegranate arils and fresh parsley as garnishes add the perfect festive touch, making these carrots an awe-inspiring addition to your holiday dinner spread.

Serving bowl of hot honey roasted carrots garnished with pomegranate arils and parsley.

Why You’ll Love These Roasted Carrots
Ingredients
Recipe Variations & Modifications
How to Make Hot Honey Roasted Carrots
Cooking Tip
Storage & Reheating
Frequently Asked Questions
More Tasty Vegetable Sides to Try…
Hot Honey Roasted Carrots Recipe

These swoon-worthy hot honey roasted carrots are like candy! But even better if you’re into that whole spicy, sweet, and savory vibe. Not only are they tossed in honey after being roasted, but hot honey. This is such a quick and simple veg side that appeases just about anyone, and it goes with so many different mains! You’ll love them.

If you’re looking to bring a lovely dinner together with these carrots, I’ve got some mains to suggest, starting with this oven-roasted turkey breast. You could also go with an air fryer turkey breast, or opt for a nice and juicy air fryer pork tenderloin.

Why You’ll Love These Roasted Carrots

They’re great for a crowd—this recipe is incredibly easy to double or triple.
They’re SO tasty—Truth be told, I’m not much of a cooked carrot gal! But these gems are an exception. They get a nice browned crisp on them, and the honey and pepper flakes just take them to the next level.
It’s easy—This just might be the easiest recipe ever. There’s nothing to it, yet the dish makes a huge statement both on the table and the tastebuds!

Ingredients

A full ingredient list with exact measurements can be found in the recipe card below.

Honey—I typically use regular honey and spice things up by adding chili flakes, but you can omit the chili flakes if you find an actual hot honey like this one. Definitely get yourself a good quality honey!
Pomegranate arils—I highly recommend you buy a pomegranate and just cut the seeds out yourself. You’ll save a lot of money! But if you’re a sucker for convenience (totally get it), sometimes you can find them in a container in the refrigerated produce section, usually near the kombucha.

Recipe Variations & Modifications

Pomegranate Arils—Originally this recipe was posted without them, so they’re not necessary, though they add such a nice sweet little crunch and a beautiful pop of festive color. If you can’t find any, you could use dried cranberries in their place.

How to Make Hot Honey Roasted Carrots

Mixing bowl with carrots tossed in olive oil, salt, and pepper.

Step 1. Preheat the oven to 425º F. Slice them into 1/2-inch thick diagonal pieces. Put the carrots into a large mixing bowl and drizzle them with olive oil. Sprinkle with salt and pepper for seasoning, then toss to coat.

Sheet pan with carrots tossed in olive oil, salt, and pepper.

Step 2. Dump the carrots onto a parchment-covered baking sheet and spread them out evenly so they aren’t crowded. Roast for 25-30 minutes, or until the carrots are golden and tender, shaking and stirring them halfway through cooking time.

Step 3. While the carrots are roasting, mix the honey and red pepper flakes in a small bowl and set it aside.

Hot honey roasted carrots in a serving bowl.

Step 4. Once the carrots are cooked, transfer them back to the mixing bowl. Drizzle the hot honey on top and toss to evenly glaze the carrots. Garnish with pomegranate arils and chopped parsley!

Cooking Tip

Don’t toss the carrots in honey prior to roasting. The honey will burn in the oven, and heating honey to temperatures over 115º F can degrade the honey, killing enzymes and antioxidants, and overall decreasing its nutritional value.

Storage & Reheating

Leftovers can be stored in an airtight storage container in the fridge for up to 3-4 days. I wouldn’t bother freezing these as they’ll lose quality in texture.
To reheat, place the carrots into a microwave-safe dish and heat in 25-second increments until warmed through.

Frequently Asked Questions

What is the best way to cut carrots for roasting?

I like cutting them in 1/2-inch diagonals, making sure the pieces are as close in size as possible so that they cook at the same speed.

Do you need to boil carrots before roasting?

I don’t do this. I like a bit of caramelization on my carrots as it adds a deep sweetness and slight smoky note. Though some folk prefer to parboil their carrots prior to roasting so the outside of the carrots cooks at the same rate as the inside.

Why are my roasted carrots mushy?

Mushy roasted carrots are a result of either roasting them for too long or crowding them in the pan. If vegetables are crowded together, they will steam rather than roast and caramelize.

Do you flip carrots while roasting?

Yes, give the carrots a quick toss about halfway through cooking time to ensure an even cook on all sides.

More Tasty Vegetable Sides to Try…

Sides

5 from 10 votes