Elevate any meal with spicy hot honey roasted carrots! An easy yet elegant side for potlucks, dinners, or holiday parties.
Vegetables can be a crowdpleasing side dish... if you cook them right!
As a dietitian and recipe developer, I'm always looking for ways to help you learn to love nutritious foods. While many of us generally like carrots, I believe there are so many more ways to enjoy them beyond simply dipping baby carrots in hummus. Carrot fries, carrot muffins, and for the best side dish: spicy hot honey carrots!
Roasting carrots in a hot honey glaze results in a delicious, sweet and spicy flavor that pairs so well with any entree. I also love adding the leftovers onto a harvest salad.
Once you try these hot honey carrots, I promise you'll have no problem eating your veggies these holidays!
Why This Recipe Is Dietitian Approved
- Antioxidant rich. Carrots are packed with beta-carotene, an antioxidant that gets converted into vitamin A. Vitamin A is so important for eye health, cell health, and overall immunity- exactly what we all need during the colder months.
- Elegant dinner or weeknight meal. These spicy hot honey carrots are classy enough to serve at a dinner party, yet easy for weeknight meals. They can be dressed up or down based on your needs!
- Only 15 minutes of prep. You don't need hours in the kitchen for a yummy recipe.
Carrots. I recommend using whole carrots. Although I am sure the recipe would still turn out great using baby carrots, slicing large carrots helps ensure you get thinner pieces that will roast a bit better than baby carrots.
Olive oil. Any neutral tasting oil will work. Avocado oil or olive oil are great options to add some healthy fats and vitamin E into your diet!
Hot honey. Spicy and sweet, the best of both worlds! I love this hot honey I picked up at a local market (we love small businesses). If you do not have hot honey on hand, you can use 3 tablespoon of honey and ⅛ teaspoon cayenne pepper powder.
Spices. Salt, black pepper and red pepper flakes are all you need for this recipe.
Garlic. I always recommend using fresh garlic for best flavour. If you are in a time crunch, pre-pressed garlic is fine.
Balsamic vinegar. This helps add tang and acidity to balance out the sweetness. Note that balsamic glaze is not the same; your dish will come out tasting too sweet.
Feta cheese. The combination of sweet, spicy, and salty in this recipe thanks to the addition of feta cheese is unmatched! If you don't have feta, use parmesan instead.
The complete ingredient list with measurements can be found in the recipe card below.
Preheat oven to 425F.
Wash and dry carrots. Slice carrots into ½ inch thick rounds (I recommend slicing diagonally for the best presentation). Add carrots to a 9x12 inch casserole dish.
Drizzle carrots with olive oil, honey and balsamic vinegar. Add salt, pepper, red pepper flakes, and garlic. Toss to combine.
Once carrots are fully coated, bake for 30-40 minutes, or until carrots begin to brown.
Sprinkle feta cheese over the carrots and broil for an additional 5-10 minutes to brown the cheese. I recommend watching closely as oven times vary and you do not want to burn your cheese.
To serve, sprinkle with fresh rosemary.
Substitutions and Variations
To make gluten-free: This recipe is naturally gluten-free.
To make dairy-free: Skip the feta cheese or use a vegan alternative.
To make vegan: Unfortunately honey is not vegan. You can substitute with maple syrup, but it will change the taste profile of this recipe.
To make nut-free: This recipe is naturally nut-free.
Get creative with these. If you like your carrots spicier, add additional red pepper flakes. If you like saltier, add additional feta cheese, and if you like your carrots on the sweeter side add 1-2 extra tablespoon of honey.
- Baking dish
Leftover roasted carrots can be stored for up to 5-6 days in the fridge in an airtight container. If you wish to reheat them, I recommend spreading them on a baking sheet and warming them at 350F. You can also air fry at 360F for about 5 minutes.
To minimize any bitter tastes, peel your carrots. I don’t typically do this as it doesn't bother me, but it's something to keep in mind if you don't like the bitter taste.
Carrots tend to shrink when baked due to the loss of water, so I recommend slicing diagonally so you aren’t left with tiny little rounds. With that being said, try your best to slice your carrots as evenly as possible. You don’t want to have some thick carrots and some thin, as the thinner carrots will cook faster.
Frequently Asked Questions
No! I find these have a nice bite to them, though they shouldn’t be overpoweringly spicy. If you are looking for a spicier option, I recommend adding additional red pepper flakes!
I know oven space can be precious during large gatherings! If you are looking to make these ahead of time, I recommend cooking them and allowing them to cool before placing them in an airtight container in the fridge. Reheat them in the oven (at about 350F) to heat through. If possible, I always recommend making these fresh for the best flavour and texture!
More Veggie Side Recipes
More of my favorite veggie sides guaranteed to be a hit!
- Smashed Maple Balsamic Brussels Sprouts with Feta
- Lemon Parmesan Smashed Broccoli
- Air Fryer Carrot Fries
- Crispy Vegan Zucchini Fries (Oil-Free)
PS. I love seeing my recipes in action! If you decide to make these spicy hot honey carrots, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
Spicy Hot Honey Roasted Carrots
- 2 lbs whole carrots
- 3 tablespoon olive oil
- 3 tablespoon hot honey
- 1.5 tablespoon balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Red pepper flakes to taste (I recommend starting with ¼ tsp)
- 3 cloves garlic pressed
- ⅓ cup feta cheese crumbled
- Fresh rosemary for serving
- Preheat oven to 425 F.
- Wash and dry carrots. Slice carrots into ½ inch thick rounds (I recommend slicing diagonally for the best presentation). Add carrots to a 9x12 inch casserole dish.
- Drizzle carrots with olive oil, honey and balsamic vinegar. Add salt, pepper, red pepper flakes, and garlic. Toss to combine.
- Once carrots are fully coated, bake for 30-40 minutes, or until carrots begin to brown.
- Sprinkle feta cheese over the carrots and broil for an additional 5-10 minutes to brown the cheese (I recommend watching closely as oven times vary and you do not want to burn your cheese)!
- To serve, sprinkle with fresh rosemary.