Roasted Carrots (With Hot Honey Glaze)

Prep Time: 5

Cook Time: 40

Total Time: 45

Servings: people (as a side)

Author: Nico Pallotta

2 pounds (900 grams) carrots
2 tablespoons (2 tablespoons) extra virgin olive oil
2 cloves (2 cloves) garlic
½ teaspoon (½ teaspoon) salt or more to taste
⅛ teaspoon (⅛ teaspoon) black pepper
½ cup (120 ml) water

Hot Honey Glaze

¼ cup (60 ml) honey
1 - 2 tablespoons (1 - 2 tablespoons) hot sauce (gochujang, harissa, sriracha, or Tabasco)
½ teaspoon (½ teaspoon) smoked paprika
1 tablespoon (1 tablespoon) apple cider vinegar + 1 pinch salt

Pre-Bake the Carrots: Preheat the oven to 425°F or 220°C.
Peel and chop 2 pounds carrots into even bite-sized pieces, toss them with 2 tablespoons extra virgin olive oil, ½ teaspoon salt, and ⅛ teaspoon black pepper and spread them on a baking tray without overlapping.
Pour ½ cup water onto the tray; this speeds up cooking without the need for pre-boiling. Bake for 20 minutes.
Make the Hot Honey Glaze: In a small saucepan combine ¼ cup honey, 1 - 2 tablespoons hot sauce, ½ teaspoon smoked paprika, and a pinch of salt.
Simmer on medium heat for 2-3 minutes, then remove from heat and stir in 1 tablespoon apple cider vinegar. Set aside.
Glaze & Roast: Remove the carrots from the oven, drain any excess water from the baking tray, and toss them with half of the hot honey sauce until evenly coated.
Add 2 cloves garlic (crushed) and bake for 20 more minutes, or until the carrots are fork-tender and caramelized.
Reserve the remaining hot honey sauce for serving.
Serving suggestions: Louise and I love serving these over whipped ricotta, drizzled with the remaining hot honey sauce and sprinkled with toasted chopped pistachios for crunch.
You can also enjoy them as is with a sprinkle of fresh parsley.
They make the perfect side dish for a cozy easter dinner menu, thanksgiving side dish, or a bold tasty addition to grain bowls and salads.

SUBSTITUTIONS

Carrots: substitute baby carrots for shorter baking time.
Fresh garlic: Substitute garlic powder.
Honey: Substitute maple syrup to make this recipe vegan.
Hot sauce: Pick your favorite hot sauce. We recommend Gochujang, Harissa paste, Sriracha, or Tobasco hot sauce. Here we used Gochujang.
Apple cider vinegar: substitute lemon juice or white wine vinegar.
Smoked Paprika: Add it if you like a hint of smokeyness with your carrots.

TIPS

💧 Don’t skip pre-baking with water. This step is necessary to shorten baking time, rendering the carrots tender without over-browning.

🍯 Add hot honey sauce to enhance the carrot’s natural sweetness. If you don’t care for spicy, skip the hot sauce and just add 1 – 2 tablespoons of honey or maple syrup.

🌡️ Bake at high heat for caramelization. Temperature should be between 400-425°F (200-220°C).

🥕 Creamy and crunchy! Serve with something cold and creamy as a base (whipped ricotta, yogurt tahini sauce, Labneh) and something crunchy on top (toasted pistachios, almonds, or other nuts).

STORAGE

✅ Make Ahead: For the best texture, roast the carrots halfway, then finish baking just before serving.

✅ Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for about 1-2 minutes.

✅ Freeze: Once completely cooled, transfer the carrots to a freezer-safe bag and freeze for up to 3 months. Thaw overnight in the fridge or in the microwave, then reheat before serving.