These hot honey carrots are simple to make, only require a handful of ingredients and taste absolutely delicious!
If you’re looking for a simple yet tasty way to ramp up your roasted carrots, then look no further. Follow me…
Hot Honey Roasted Carrots
Roasted carrots are great. Honey-roasted carrots are even better. But hot honey roasted carrots? Bingo. The sweetness highlights the natural goodness of the carrot, whilst the spice balances out that sweetness so beautifully. Plus, you get this gorgeous, sticky texture that wraps around the carrots.
Preparing the carrots
Nowadays, I do peel the carrots, but if they’re in pretty good condition, you can get away with just giving them a good scrub. Larger carrots will need to be quartered lengthways, whereas smaller ones can just be halved.
Roasting the carrots
I like to roast the carrots in two stages:
- Initial roast – this is with oil, seasoning and just a small amount of honey.
- Second roast – I then like to add in the bulk of the honey, alongside some butter to add a lovely, glossy richness.
Doing this helps ensure the honey comes out nice and sticky, but not burnt, by the time the carrots cook through.
Process shots: peel carrots (photo 1), slice (photo 2), roast with oil, honey and seasoning (photo 3), roast again with butter and more honey (photo 4).
Hot Honey Carrots FAQ
You’ll find it in most supermarkets nowadays, unsurprisingly in the honey section.
You could, but I’d recommend adding a pinch of cayenne or chilli flakes to balance the sweetness. If you don’t like spice at all, then yes, you can just use regular honey.
They should be fork-tender and very slightly caramelised. The honey should be sticky, but still loose enough to drizzle over the carrots at the end.
Serving Hot Honey Carrots
To really take these carrots through the roof, I love finishing with some feta, pistachios and chives. These cover all bases of flavour and combine to truly make the ultimate plate of carrots.
For another delicious carrot dish, check out my Garlic Butter Carrots and Honey Balsamic Carrots!
Alrighty, let’s tuck into the full recipe for these hot honey carrots shall we?!
How to make Hot Honey Carrots (Full Recipe & Video)
Honey Honey Carrots
Equipment
- Veg Peeler
- Sharp Knife & Chopping Board
- Baking Tray (mine was 25x35cm/10×14")
- Baking/Parchment Paper
Ingredients
Carrots
- 500g / 1lb Carrots (see notes)
- 2 tbsp + 1 tsp Hot Honey (see notes)
- 2 tsp Olive Oil
- 3/4 tsp Smoked Paprika
- 1/4 tsp EACH: Salt, Black Pepper
- 1 tbsp / 15g Butter
To Serve
- 30g / 1oz Feta, crumbled (or to preference)
- handful of Pistachios, finely chopped (or to preference)
- 1-2 tsp Fresh Chives, finely diced (or to preference)
Instructions
- Preheat the oven to 190C/375F.
- Use a veg peeler to peel the carrots, then slice off the ends and discard. Halve or quarter the carrots lengthways, then place on a baking tray (I like to line mine with baking/parchment paper to reduce mess). Toss with 2 tsp oil, 1 tsp hot honey, 3/4 tsp smoked paprika and 1/4 tsp salt and pepper. Space out the carrots, then roast for 15 minutes.
- Remove the tray, add 2 tbsp hot honey and 1 tbsp butter, then toss until fully coated. Space out the carrots and roast again for 20-25 minutes, or until the carrots are fork-tender, sticky and very lightly caramelised (but not burnt).
- Place the carrots on a plate and drizzle over any excess honey, then top with feta, pistachios and chives (you can measure all of these with love). Enjoy!
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
