Hey y'all! If you're looking to jazz up your veggie game, these Hot Honey & Herb Roasted Carrots bring the perfect combination of sweet, spicy, and savory flavors right to your table. Crisp-tender roasted carrots are caramelized with a sticky hot honey glaze, balanced by fragrant herbs—making them irresistible for weeknight dinners, special occasions, or even your next potluck. Let's get cooking!
Why You'll Love This Hot Honey & Herb Roasted Carrots Recipe
- Bursts with a mouthwatering medley of sweet heat and roasted goodness.
- Super simple to make with just a few pantry ingredients.
- Works as a stunning vegetarian side dish for holidays or everyday meals.
- Easily customizable with different herbs or spice levels.
- Preps in just minutes—most of the magic happens in the oven!
Hot Honey & Herb Roasted Carrots Ingredients
- 2 pounds carrots, peeled and cut into 2-inch sticks
- 3 tablespoons olive oil
- 2 tablespoons hot honey (what’s hot honey?)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 ½ teaspoons fresh thyme leaves (or ¾ teaspoon dried thyme)
- 1 teaspoon chopped fresh rosemary (or ½ teaspoon dried)
- 1 tablespoon chopped fresh parsley, for garnish (optional)
How to Make Hot Honey & Herb Roasted Carrots: Step-by-Step Directions
Step 1: Prep and Preheat
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup. Wash, peel, and cut your carrots into evenly-sized 2-inch sticks for even roasting.
Step 2: Toss the Carrots
In a large mixing bowl, toss carrots with olive oil, hot honey, salt, pepper, thyme, and rosemary until evenly coated.
Step 3: Roast to Perfection
Spread the carrots in a single layer on the prepared sheet pan. Roast for 20 minutes, turn carrots, then roast an additional 10-15 minutes, until carrots are golden, caramelized, and tender but not mushy.
Step 4: Garnish and Serve
Transfer carrots to a serving dish, sprinkle with fresh parsley, and drizzle with a little extra hot honey if desired. Serve warm and enjoy!
Notes & Tips for Hot Honey & Herb Roasted Carrots
- Use carrots that are similar in size for even cooking—baby carrots work in a pinch but may cook faster.
- Add more or less hot honey to adjust the spice level. Find out how to make your own homemade hot honey here.
- Check your carrots at the 25-minute mark to prevent over-roasting and burning.
Variations: Making Hot Honey & Herb Roasted Carrots Your Own
- Lemon Zest: Add a teaspoon of lemon zest and a squeeze of juice before serving for brightness.
- Root Veggie Medley: Roast with parsnips or sweet potatoes for a colorful medley.
- Nutty Crunch: Sprinkle with toasted pistachios or almonds for extra texture.
Required Equipment for Hot Honey & Herb Roasted Carrots
- Sheet pan
- Parchment paper
- Mixing bowl
- Sharp knife and vegetable peeler
- Tongs or spatula
Hot Honey & Herb Roasted Carrots: Storage & Shelf Life
Store cooled leftover carrots in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) for about 5-8 minutes, or in the microwave for quick lunches and leftover magic.
Serving Suggestions: What Goes with Hot Honey & Herb Roasted Carrots?
- Serve as a vibrant side with roasted meats like chicken, pork, or salmon.
- Add to grain bowls with quinoa, farro, or wild rice.
- Pair with creamy dips like hummus or herbed yogurt.
Hot Honey & Herb Roasted Carrots Pro Tips
- For crispier edges, avoid overcrowding your pan—roast in batches if needed (see why spacing matters).
- If you’re unsure how spicy your hot honey is, taste before using to keep the heat in check.
- Finish with a pinch of flaky sea salt for a gourmet touch right before serving.
FAQ: Hot Honey & Herb Roasted Carrots
Can I use regular honey instead of hot honey?
Absolutely! Just add a pinch of red pepper flakes or a dash of hot sauce if you want some heat.
Can I prep Hot Honey & Herb Roasted Carrots in advance?
You can chop your carrots and mix the herb-honey marinade in advance; however, roast them just before serving for best texture.
Do I need to peel the carrots?
Peeling is optional if your carrots are thin-skinned and clean, but it helps with texture and appearance for this recipe.
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 40-45 minutes
Serves: 6
Ingredients
- 1 lb carrots, peeled and cut into sticks
- 2 tablespoon olive oil
- 2 tablespoon hot honey
- 1 teaspoon fresh thyme leaves, chopped
- 1 teaspoon fresh rosemary, finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
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1Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
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2In a large bowl, toss the carrot sticks with olive oil, garlic powder, salt, and black pepper until evenly coated.
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3Spread the carrots in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway, until carrots are tender and caramelized.
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4Remove carrots from the oven and immediately drizzle with hot honey. Sprinkle with chopped thyme and rosemary, then toss gently to coat.
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5Transfer to a serving platter and garnish with extra herbs if desired. Serve warm.
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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