Roasted Carrots are kicked up a notch with the addition of hot honey and spices. Add cilantro and lime to make this roasted carrot recipe perfect as a side for your next Mexican meal!
We’ve been trying to work in more healthy sides lately and this hot honey roasted carrot recipe was a welcome (and honestly, surprising) addition. Carrots are a mainstay at my house for snacking. They go into my kid's lunch boxes almost daily, are pulled out when we get a case of the afternoon munchies, and even make an occasional appearance in my morning smoothie. But I’ve never been a huge fan of roasted carrots. They’re ok, just not my favorite.
That has recently changed however after putting together this recipe for hot honey-roasted carrots.
If you’ve followed along with me for very long, you know that I love a good kick of spice and my veggies are obviously no exception. Roasting these carrots with the addition of hot honey gave them a warm spice that paired great with the sweet carrots.
I also added some toasted pine nuts for added protein and a bit of crunch that counterbalanced the softness of the roasted carrots. And, since we were having these on taco night, I threw in some cilantro and lime at the end for a bit of a Mexican flare. So good!
You can use any kind of carrots (or even parsnips would work well!) but I love the look of these multi-colored carrots. For the honey, I used Mike’s Hot Honey (which is delish and can be found in most supermarkets).
But, you could also make your own hot honey by just simmering 2 hot chilies (any kind would do) with 1 cup of honey over a burner on low heat for about an hour and allowing it to cool completely before removing the chilies. Then it’s ready to go!
How To Make Them
So, here’s what you do to make these hot honey-roasted carrots.
- Combine 3 tablespoons of hot honey, olive oil, salt, and pepper in a large bowl and mix well.
- Add the carrots and toss them until they're evenly coated with the hot honey mixture.
- Then arrange them on a foil-lined baking sheet (don’t overlap them!) and roast for about 20 minutes.
Test your carrots periodically. I don’t like mine too mushy so I try to remove them sooner rather than later, but it’s all based on your preference. If you like them a bit softer, by all means, roast them for a few more minutes.
- Remove the roasted carrots and top with toasted pine nuts, chopped cilantro (or parsley if you prefer), a squeeze of lime, and a sprinkling of crushed red pepper flakes if you’d like a bit more spice.
The spice in these roasted carrots is subtle and is well balanced with the sweetness of the honey and carrots. Even my kids loved these carrots!
If you try these Hot Honey Roasted Carrots, let me know what you think in the comments below. Then, tag me with a pic on Instagram!
More Delicious Side Dishes
- Burrata Salad With Cherries And Hot Honey
- Roasted Garlic
- Tomato Salad With Grains, Mint, And Feta
- Oven-Baked Parmesan Carrot And Parsnip Fries
- Roasted Garlic And Cauliflower Mash
Hot Honey Roasted Carrots
- 1.5 lbs baby carrots
- 1 tablespoon extra virgin olive oil
- 3 tablespoon hot honey (you can also make your own hot honey by simmering 2 hot chilies with 1 cup of honey over the stove for about an hour, then resting for 30 minutes.)
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- ¼ cup toasted pine nuts
- 1 teaspoon chopped parsley or cilantro
- 1 lime
- 1 teaspoon crushed red pepper flakes for garnish
- Preheat oven to 400 degrees.
- In a small bowl, combine honey, olive oil, salt and pepper.
- Add carrots and toss well to combine.
- Arrange carrots in a single layer on a foil-lined baking sheet and roast for 20 minutes.
- In the meantime, toast your pine nuts over medium heat for 2-3 minutes until fragrant, stirring often and being careful not to burn or overcook them.
- Remove carrots from oven and garnish with toasted pine nuts, cilantro or parsley, and chili flakes if desired.