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Hot Honey Roasted Carrots

Hot honey roasted carrots are oven-roasted at 425°F until browned in spots and fork-tender. A warm honey, butter, and red pepper flake drizzle adds sweet heat, balanced with apple cider vinegar.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

For the carrots
  • 2 lb carrots peeled and cut into 2-inch pieces, halved lengthwise if thick
  • 1.5 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the hot honey
  • 2 tbsp honey
  • 1 tbsp unsalted butter
  • 0.5 tsp red pepper flakes
  • 1 tsp apple cider vinegar

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

Roast the carrots
  1. Heat the oven to 425°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Toss the carrots with the olive oil, salt, and pepper on the baking sheet.
  4. Spread the carrots in a single layer.
  5. Roast for 25 to 35 minutes, turning once halfway through, until browned in spots and fork-tender.
Make and apply the hot honey
  1. While the carrots roast, warm the honey, butter, and red pepper flakes in a small saucepan over low heat, stirring until the butter melts.
  2. Remove the saucepan from the heat and stir in the vinegar.
  3. Transfer the roasted carrots to a serving dish.
  4. Drizzle the hot honey over the carrots and toss to coat.

Notes

For even browning, spread the carrots in a single layer without crowding the baking sheet. Refrigerate leftovers for up to 4 days; freezing is not recommended. For a dairy-free option, replace the unsalted butter with olive oil.