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Hot Honey Roasted Carrots Recipe

Laura Ambrouse
Roasted carrot batons with brown edges, hot honey glaze, parsley, and red pepper flakes
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Tender roasted carrot batons with browned edges, finished off the heat with a light honey, red pepper, and lemon glaze.
Estimated Recipe CostAbout US$4.50 per batch (ingredient portions only; US grocery estimate, October 2026; prices vary; excludes tax, delivery, water, energy and optional extras)
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 side servings
Course: Side Dish
Cuisine: American
Calories: 134.94
Ingredients Equipment Instructions Nutrition Video Notes

Ingredients
  

Carrots
  • 2 pounds carrots 907 g prepared weight; trimmed, peeled, and cut into batons about 1/2 inch thick and 2–3 inches long
  • 2 tablespoons olive oil 27 g
  • 1/2 teaspoon fine salt 3 g
  • 1/4 teaspoon black pepper 0.5 g
Hot honey finish
  • 3 tablespoons honey 63 g
  • 1/4 teaspoon red pepper flakes about 0.5 g; use less for milder heat
  • 1 tablespoon lemon juice 15 g
  • 1 tablespoon chopped fresh parsley 4 g

Equipment

  • 1 large rimmed baking sheet Use two if carrots would overlap
  • 1 Cutting board
  • 1 Chef's knife
  • 1 small saucepan
  • 1 large mixing bowl
  • 1 Spatula

Instructions
 

Roast and finish
  1. Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment rated for this temperature, or use the bare pan. Pat the prepared carrots dry.
  2. Toss the carrots with the olive oil, salt, and black pepper. Spread them in one layer with some space between pieces, setting flat cut surfaces against the pan. Divide between two pans if needed.
  3. Roast for 25–35 minutes, turning after about 15 minutes, until browned at the edges and tender when the thickest piece is pierced with a fork. Start checking at 25 minutes and remove thinner pieces earlier if needed.
  4. While the carrots roast, combine honey and red pepper flakes in a small saucepan. Warm over low heat for about 1 minute, stirring, just until easy to drizzle; do not boil. Remove from the heat and let stand for at least 5 minutes, then stir in the lemon juice.
  5. Transfer the hot cooked carrots to a large bowl. Add the honey mixture and toss gently to coat. Add the parsley, transfer to a serving dish, and divide into six side portions. The glaze is added after roasting; do not return the honey-coated carrots to the oven.

Nutrition

Serving: 1 side serving (1/6 batch)Calories: 134.94kcalCarbohydrates: 23.45gProtein: 1.48gFat: 4.89gSaturated Fat: 0.68gPolyunsaturated Fat: 0.64gMonounsaturated Fat: 3.31gSodium: 299.25mgPotassium: 498.33mgFiber: 4.33gSugar: 15.86gVitamin A: 25336.24IUVitamin C: 10.89mgCalcium: 52.24mgIron: 0.58mg

Video

Video: London Brazil of Evolving Table demonstrates roasted carrots finished with hot honey after baking. Her variation adds warming spices, butter, a lemon-yogurt spread and pine nuts. Follow the recipe above for this version’s dairy-free carrot batons, parsley and warmed honey-chile-lemon finish.

Notes

Nutrition is an ingredient-based estimate per one-sixth of the recipe, including all oil, honey, and seasoning. Calculated from USDA FoodData Central SR Legacy raw-ingredient weights; dried red/cayenne pepper is a small-quantity composition proxy for crushed red pepper flakes. Brands, cooking losses, and substitutions change the estimate.
For bottled hot honey, use 3 tablespoons in place of the plain honey and red pepper flakes; add lemon gradually if it already tastes acidic. This substitution is not included in the nutrition estimate.
Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below, use within 3–4 days, and reheat leftovers to 165°F (74°C).
Contains honey; do not serve to infants younger than 12 months. Dairy-free as written, but not vegan.

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