Hey y'all! If you're on the hunt for a quick, flavor-packed side that's sure to turn any meal into an event, these Bang Bang Carrots are just what you need. Sweet, spicy, crispy-tender roasted carrots are tossed in a creamy, zesty sauce—making them irresistible for weeknights, potlucks, or impressing guests. Whether you're looking to spice up your veggie game or need a fast side for dinner, this recipe is a total winner. Let's get cooking!
Why You'll Love This
- Quick & Easy: Ready in about 25 minutes from start to finish.
- Packed with Flavor: The creamy, spicy Bang Bang sauce elevates simple Carrots to restaurant-worthy status.
- Minimal Ingredients: Uses pantry staples plus fresh carrots—no fancy ingredients required.
- Super Versatile: Perfect for weeknight dinners, meal prep, or as a potluck pleaser.
- Crowd Favorite: Even picky eaters love these irresistible, tangy-sweet carrots!
Ingredients
- 1 pound carrots, peeled and cut into 3-inch sticks
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ¼ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to spice preference)
- 1 teaspoon honey
- 1 tablespoon lemon or lime juice
- 1 tablespoon chopped fresh cilantro or green onions (for garnish)
- 1 teaspoon toasted sesame seeds (optional, for garnish)
Directions
Prep & Roast the Carrots
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- In a large mixing bowl, toss the carrot sticks with olive oil, salt, black pepper, and garlic powder until evenly coated.
- Spread the carrots in an even layer on the prepared baking sheet. Roast for 18-22 minutes, stirring once halfway, until carrots are tender and just starting to caramelize at the edges.
Make the Bang Bang Sauce
- While the carrots roast, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and lemon (or lime) juice in a small bowl until smooth and creamy.
Toss & Serve
- Transfer the warm, roasted carrots to a serving bowl. Drizzle with Bang Bang sauce and gently toss until coated.
- Top with chopped cilantro or green onions and sesame seeds, if using. Serve immediately and enjoy!
Notes
- If your carrots are very thick, halve or quarter them lengthwise for even roasting.
- Adjust the sriracha for more or less heat according to your taste—kids may prefer a milder sauce.
- Line the baking sheet for easy cleanup—Bang Bang sauce can get a little messy!
Variations
- Bang Bang Cauliflower: Swap carrots for cauliflower florets for a different twist.
- Vegan Version: Use vegan mayo and maple syrup instead of honey.
- Roasted Sweet Potatoes: Try roasting sweet potato wedges in place of carrots and toss with the same Bang Bang sauce.
Required Equipment
- Baking sheet
- Parchment paper or foil (optional)
- Large mixing bowl
- Small whisk or fork
- Serving bowl
Storage Instructions
- Store leftover Bang Bang Carrots in an airtight container in the fridge for up to 3 days.
- To reheat, warm in a microwave-safe dish for 1-2 minutes or in a 350°F (175°C) oven for 10 minutes until heated through.
- Carrots are best fresh but remain delicious even after refrigeration!
Suggested Pairings & Serving Recommendations
- Serve alongside grilled chicken, steak, or salmon for a balanced, flavorful meal.
- Add to a grain bowl with rice, quinoa, and extra veggies.
- Pair with crunchy greens or a cool cucumber salad to offset the sauce's heat.
Pro Tips
- For extra crisp edges, roast carrots without crowding them—single layer is key.
- Let roasted carrots cool for 2-3 minutes before tossing in the sauce to prevent thinning.
- Make the sauce ahead and refrigerate for up to 3 days for meal prep convenience.
Frequently Asked Questions
- Can I make Bang Bang Carrots ahead of time?
- Yes! You can roast the carrots and make the sauce up to a day in advance. Store separately, then toss together before serving.
- Is this recipe very spicy?
- The heat is moderate, but you can adjust the sriracha for your spice preference or omit it for a mild version.
- Can I use baby carrots?
- Absolutely! Just adjust the roasting time by a few minutes if needed, as baby carrots can be thicker and firmer.
Prep time: 7 minutes
Cook time: 18 minutes
Total time: 25 minutes
Ingredients
- 1 pound carrots, peeled and sliced into sticks
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha sauce
- 1 teaspoon honey
- 2 tablespoons chopped green onions
- 1 teaspoon sesame seeds (optional)
Instructions
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1Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
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2Toss the carrot sticks with olive oil, salt, and pepper. Spread them evenly on the prepared baking sheet.
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3Roast the carrots in the preheated oven for 20-25 minutes, turning once halfway through, until tender and lightly caramelized.
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4In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth.
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5Transfer the roasted carrots to a large bowl. Drizzle with the Bang Bang sauce and toss to coat evenly.
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6Garnish with chopped green onions and sesame seeds before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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