Go Back

Hot Honey Roasted Carrots

Hot honey roasted carrots are oven-roasted until tender with browned edges, then tossed with a warm honey, butter, and red pepper drizzle. The sweet heat and a splash of apple cider vinegar make this simple side dish especially flavorful.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

For the carrots
  • 1.5 lb carrots peeled and cut into 2-inch pieces; halve thick pieces lengthwise
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the hot honey
  • 0.25 cup honey
  • 1 tbsp unsalted butter
  • 0.5 tsp crushed red pepper flakes
  • 1 tsp apple cider vinegar

Equipment

  • 1 large rimmed baking sheet

Method
 

Roast the carrots
  1. Heat the oven to 425°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Toss the carrots with the olive oil, kosher salt, and black pepper, then spread them in a single layer on the baking sheet.
  4. Roast for 25 to 30 minutes, turning once, until tender and browned at the edges.
Make the hot honey and finish
  1. While the carrots roast, warm the honey, butter, and crushed red pepper flakes in a small saucepan over low heat for 2 to 3 minutes, stirring until the butter melts.
  2. Remove from the heat and stir in the apple cider vinegar.
  3. Transfer the hot carrots to a serving dish.
  4. Drizzle with the hot honey and toss to coat.

Notes

For the best texture, spread the carrots in a single layer so their edges brown. Refrigerate leftovers for up to 4 days; freezing is not recommended. For a dairy-free option, replace the butter with olive oil.