Description
These Spiced Roasted Carrots with Hot Honey are a flavorful and colorful side dish that will elevate any meal. The tender roasted carrots are coated in a blend of warm spices and drizzled with a sweet and spicy hot honey glaze.
Ingredients
Scale
For the carrots:
- 1 1/2 pounds carrots (peeled and cut into sticks or thick coins)
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cinnamon
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the hot honey drizzle:
- 2 tablespoons honey
- 1/4 teaspoon red pepper flakes (or more to taste)
- 1 teaspoon apple cider vinegar (optional for tang)
Instructions
- Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Toss carrots: In a large bowl, toss the carrots with olive oil, cumin, paprika, cinnamon, chili powder, salt, and pepper until evenly coated.
- Roast carrots: Spread carrots in a single layer on the baking sheet. Roast for 20–25 minutes, flipping once halfway through, until tender and slightly caramelized.
- Prepare hot honey: While the carrots roast, combine honey and red pepper flakes in a small saucepan over low heat. Warm gently for 1–2 minutes until just infused (do not boil). Stir in apple cider vinegar if using, then remove from heat.
- Drizzle and serve: Once carrots are done, drizzle with hot honey and serve warm, garnished with fresh herbs if desired.
Notes
- You can use rainbow carrots for a colorful presentation.
- For extra crunch, sprinkle with toasted nuts or seeds before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120
- Sugar: 9g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
