Honey Sriracha Roasted Carrots (2024)

[heart_this] · Mar 24, 2016 · 26 Comments

These honey sriracha roasted carrots are a tasty, quick and easy side dish for any meal!

Honey and sriracha are such an amazing combination of sweet and spicy and it works really well on these honey sriracha roasted carrots that are a great side dish for any meal! This recipe could not be easier, you simply toss the carrots in the honey and sriracha and roast them until they are nice and tender. The sweet and spicy honey and sriracha works so well with the sweet roasted carrots that it will send your tastebuds into flavour heaven! This Easter Bunny approved honey sriracha roasted carrot side dish is sure to be the talk of the dinner table!

Add some honey!

Add some sriracha!

Honey Sriracha Roasted Carrots

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 4

These honey sriracha roasted carrots are a tasty, quick and easy side dish for any meal!

ingredients

2 pounds carrots, cleaned and slices 1/4+ inch thick
1 tablespoon honey
1 tablespoon sriracha (or other chili sauce)
salt and pepper to taste
1 tablespoon oil

directions

Toss the carrots in the mixture of the honey, sriracha, salt & pepper and oil, arrange in a single layer on a baking sheet and bake in a preheated 400F/200C oven until tender, about 15-20 minutes, turning once in the middle. (Tip: Don’t pour any excess honey and sriracha onto the baking sheet as it will just burn; save it and toss the roasted carrots in it again before serving.)

Nutrition Facts: Calories 118, Fat 1.7g (Saturated 0, Trans 0), Cholesterol 0, Sodium 169mg, Carbs 26g (Fiber 6g, Sugars 13.3g), Protein 2g

Nutrition by:

Similar Recipes:
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Greek Lemon Foil Roasted Potatoes
Maple Sriracha Roasted Cauliflower

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Reader Interactions

Comments

Adele says
March 24, 2016 at 8:38 pm

what's the oil for??
Reply
kevin says
March 24, 2016 at 9:08 pm

Adele: The oil goes in with the honey and sriracha to help with the roasting. I have added it to the directions. Thanks for catching that!
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Reply
Kim says
March 25, 2016 at 1:50 am

Probably a dumb question, but how do you keep the honey from sticking to the pan? This sounds like a DYNAMO recipe/flavor combo.
Reply
- Rosemarie Miller says
  November 16, 2020 at 7:06 pm
  
  What type of oil do you use for the carrot recipe?
  Reply
  - kevin says
    November 24, 2020 at 9:27 am
    
    I usually use basic vegetable oil.
    Reply
nuri says
March 25, 2016 at 8:34 am

Thanks for another tasty recipe Kevin, great for utilizing excess carrots in the fridge. I had to use almost triple the amount of sauce to properly cover the carrots, 1-2 tbsp of which I drizzled after baking as suggested. That said it was certainly worth it : )
Reply
marla {Family Fresh Cooking} says
March 25, 2016 at 11:46 am

Such a brilliant way to serve up carrots!
Reply
Emma says
March 25, 2016 at 12:51 pm

I love carrots! Thanks for sharing, Kavin!
This looks yum 🙂
Reply
kevin says
March 25, 2016 at 2:00 pm

Kim: After tossing the carrots in the honey, sriracha and oil, place the carrots in the pan and do not pour the excess sauce in the pan as it will stick and burn. you can toss the carrots in the remaining sauce after roasting. You can also line the pan with aluminum foil to make cleanup easier. Enjoy!
Reply
kevin says
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March 25, 2016 at 2:00 pm

nuri! I'm glad you enjoyed them!
Reply
Heather Christo says
March 25, 2016 at 2:33 pm

These are awesome Kevin- delicious!!
Reply
Maria says
March 25, 2016 at 3:28 pm

Love the sweet and spicy combo!
Reply
littlepinkrock says
March 28, 2016 at 7:48 pm

super! sounds good…
Reply
Unknown says
March 28, 2016 at 11:16 pm

Not to be that guy who changes the recipe and then complains that it didn't turn out right, but I used whole baby carrots instead of sliced carrots and it's taking forEVER for them to get tender.
That said, the few I've pulled out have been crunchy, but freaking excellent. Delicious recipe that will totally be entering our rotation (once I figure it out)
Reply
TheWeeCloudberry says
April 2, 2016 at 8:13 pm

Looks lovely!
Reply
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April 6, 2016 at 7:57 am

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Reply
LaFleur Magazine says
April 11, 2016 at 6:08 pm

I will have to make this for my husband, he loves spicy foods!
Reply
Anonymous says
August 30, 2016 at 3:19 pm

what is the green leafy herb you sprinkled on top?
Reply
Dawn Fischkelta says
September 7, 2016 at 5:58 am

Hi there! Would you happen to know what the garnish herb is in the photo? I like the contrast of the orange and green for presentation. Thank you!
Reply
kevin says
September 7, 2016 at 3:05 pm

Dawn Fischkelta: It's parsley! Enjoy!
Reply
Lyn says
November 3, 2019 at 11:49 am

Made it…turned out great! Will def make again!
Reply
Geoff says
April 5, 2020 at 4:23 pm

I love all vegetables but carrots are at the bottom of my list especially when they are raw. However this one has really got my interest can’t wait to try it. Thanks
Reply
Ms V says
July 25, 2020 at 12:26 am

I am SO making this! Looks delicious! Thank you for sharing!
Reply