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Hot Honey Roasted Carrots Recipe

Emily Parker
Hot honey roasted carrots in a shallow ivory bowl with a light glossy glaze.
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Carrots roasted with olive oil until tender and browned, then tossed off the heat with honey, chile flakes and apple cider vinegar for a glossy finish.
Estimated Recipe CostEstimated US $3.50 for the whole recipe (about $0.58 per side serving); ingredients only, excluding energy.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 side servings
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Equipment Instructions Nutrition Video Notes

Ingredients
  

Carrots and glaze
  • 2 lb carrots 907 g after trimming; peeled if desired
  • 2 tbsp olive oil
  • 0.5 tsp fine table salt
  • 0.25 tsp ground black pepper
  • 2 tbsp honey
  • 1 tsp apple cider vinegar
  • 0.5 tsp crushed red pepper flakes use ¼ tsp for a milder result

Equipment

  • 1 Rimmed half-sheet pan approximately 13 × 18 inches; use a second pan if needed for one layer
  • Baking parchment rated for 425°F (220°C)
  • Cutting board and chef’s knife
  • vegetable peeler if peeling
  • Measuring spoons
  • 1 Large mixing and serving bowl heat-safe
  • small bowl and whisk
  • Spatula or tongs

Instructions
 

Roast, then glaze
  1. Heat the oven to 425°F (220°C) with a rack in the middle. Line a rimmed 13 × 18-inch half-sheet pan with baking parchment rated for that temperature.
  2. Wash the carrots under running water, trim the ends and peel if desired. Weigh 2 lb (907 g) of trimmed carrots. Cut into pieces about 2 inches long and ½ inch thick, splitting thick pieces lengthwise so the sizes are similar.
  3. Toss the carrots in the large bowl with the olive oil, salt and black pepper. Spread in one layer on the prepared pan with a little space between pieces. Use a second pan rather than overlapping them if necessary.
  4. Roast for 30–35 minutes, turning the pieces after about 18 minutes, until browned in places and a fork slides easily into their centers. If using two pans, rotate their positions when turning the carrots and check each pan separately.
  5. While the carrots roast, whisk the honey, apple cider vinegar and crushed red pepper flakes together in the small bowl. Keep the glaze aside; do not put it on the roasting tray.
  6. Transfer the hot carrots to the clean heat-safe serving bowl. Add the glaze and toss gently until coated. Taste a piece before adding any extra chile, then serve warm.

Nutrition

Calories: 120kcalCarbohydrates: 19gProtein: 2gFat: 5gSaturated Fat: 0.7gSodium: 315mgFiber: 4gSugar: 15g

Video

Notes

Yield: six side servings. Cooking time depends on carrot thickness and your oven; use the fork-tender cue as well as the clock. Nutrition is an estimate from ingredient labels for six portions and includes the full measured glaze. Refrigerate in a shallow covered container within 2 hours, or within 1 hour when surroundings exceed 90°F (32°C). Keep at 40°F (4°C) or below for up to 3–4 days; reheat leftovers to 165°F (74°C). Honey-containing foods should not be given to children younger than 12 months.
Video by Evolving Table: their oven-roasted version includes a lemony yogurt spread, extra spices and toppings; this recipe uses a simpler honey-chile glaze.

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