Honey Roasted Carrots with Hot Honey Drizzle
Honey roasted carrots with hot honey drizzle deliver tender centers, browned edges, and a glossy sweet-heat glaze—an easy, reliable side dish for spring and Easter tables.
Equipment
- Large rimmed baking sheet
- Parchment paper (optional)
- Small bowl or measuring jug
- Whisk
- Spatula or spoon
Ingredients
- 900 g carrots peeled; thick ones halved lengthwise
- 2 tbsp olive oil
- 1/2 tsp fine sea salt plus more to finish
- 1/4 tsp freshly ground black pepper
- 3 tbsp honey
- 1 1/2 tbsp unsalted butter melted
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1–2 tsp hot sauce vinegar-based (Louisiana-style), to taste
- 1/4–1/2 tsp red pepper flakes to taste
- 1 small clove garlic finely grated or minced (optional)
- flaky sea salt for serving
- 2–3 tbsp fresh parsley or dill finely chopped
- 30 g crumbled feta or soft goat cheese optional
Instructions
- Preheat the oven to 220°C / 425°F with a rack in the middle. Line a large rimmed baking sheet with parchment (or lightly oil it). Avoid crowding; use a second tray if needed.
- Trim carrot tops and root ends. Halve very thick carrots lengthwise so pieces are similar in size (about 1.5–2 cm / 3/4 inch at the widest point).
- Place carrots on the sheet in a single layer. Drizzle with olive oil, salt, and pepper; toss to coat and arrange cut-sides down if halved. Roast 15–20 minutes until starting to brown underneath but still fairly firm.
- While carrots roast, whisk together honey, melted butter, lemon juice, apple cider vinegar, hot sauce, red pepper flakes, and garlic (if using). Taste and adjust sweetness, tang, and heat.
- Remove pan from oven and pour about two-thirds of the glaze over the carrots. Turn to coat well, then spread back into one even layer.
- Return to the oven and roast 10–15 minutes more, turning once halfway through, until tender and caramelized with browned, slightly sticky edges (total roast time about 25–35 minutes). If glaze darkens too fast, lower oven to 200°C / 400°F and loosely tent with foil for the last 5–10 minutes.
- Transfer carrots to a warm platter. Whisk remaining glaze (it may separate) and drizzle over. Finish with flaky salt and chopped herbs; crumble feta or goat cheese on top if using.
- Taste and adjust at the table: add more hot sauce or red pepper flakes for extra heat, or a small thread of plain honey for more shine and sweetness.
Nutrition
Calories: 210kcalCarbohydrates: 28gProtein: 2.5gFat: 11gSaturated Fat: 3.5gCholesterol: 12mgSodium: 420mgPotassium: 520mgFiber: 6gSugar: 18gVitamin A: 17000IUVitamin C: 10mgCalcium: 60mgIron: 0.8mg
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