Hot Honey Roasted Carrots

How to Make Hot Honey Roasted Carrots

1. 1

   Step 1: Preheat and prep carrots

   Position a rack in the upper third of the oven and preheat to 425°F (220°C). Trim carrot tops, peel if desired, and halve or quarter carrots lengthwise so pieces are roughly the same thickness for even roasting.

   For this step

   • 1 1/2 lbCarrots, trimmed and halved lengthwise (use a mix of baby and medium carrots if available)
2. 2

   Step 2: Season and toss

   Place the prepared carrots in a large bowl and drizzle with the olive oil. Add the kosher salt, black pepper, and minced garlic, then toss until every piece is lightly coated and evenly seasoned.

   For this step

   • 2 tbspExtra-virgin olive oil
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   • 2 clovesGarlic, minced
   
3. 3

   Step 3: Roast until caramelized

   Spread the carrots in a single layer on a rimmed baking sheet (use parchment for easier cleanup). Roast for 20–25 minutes, turning once halfway through, until edges are browned and centers are tender when pierced with a fork.
   
4. 4

   Step 4: Warm the hot honey glaze

   While the carrots roast, warm the hot honey with the lemon juice in a small saucepan over low heat for 1–2 minutes or microwave in a small bowl for 15–20 seconds until pourable. Stir to combine so the honey thins slightly and the citrus brightens the glaze.

   For this step

   • 3 tbspHot honey (store-bought or warmed honey with chili flakes)
   • 1 tbspFresh lemon juice
   
5. 5

   Step 5: Glaze, finish, and serve

   Remove the roasted carrots from the oven and transfer to a serving bowl or leave on the sheet; immediately drizzle the warm hot honey–lemon glaze over the carrots and toss gently to coat. Sprinkle with chopped parsley and serve warm—optionally return to the oven under the broiler for 1–2 minutes for extra caramelization, watching closely so the honey doesn’t burn.

   For this step

   • 2 tbspFresh parsley, chopped
   

1. Position a rack in the upper third of the oven and preheat to 425°F (220°C). Trim carrot tops, peel if desired, and halve or quarter carrots lengthwise so pieces are roughly the same thickness for even roasting.
2. Place the prepared carrots in a large bowl and drizzle with the olive oil. Add the kosher salt, black pepper, and minced garlic, then toss until every piece is lightly coated and evenly seasoned.
3. Spread the carrots in a single layer on a rimmed baking sheet (use parchment for easier cleanup). Roast for 20–25 minutes, turning once halfway through, until edges are browned and centers are tender when pierced with a fork.
4. While the carrots roast, warm the hot honey with the lemon juice in a small saucepan over low heat for 1–2 minutes or microwave in a small bowl for 15–20 seconds until pourable. Stir to combine so the honey thins slightly and the citrus brightens the glaze.
5. Remove the roasted carrots from the oven and transfer to a serving bowl or leave on the sheet; immediately drizzle the warm hot honey–lemon glaze over the carrots and toss gently to coat. Sprinkle with chopped parsley and serve warm—optionally return to the oven under the broiler for 1–2 minutes for extra caramelization, watching closely so the honey doesn’t burn.