Name: Spicy-Sweet Roasted Honey Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb carrots, peeled and cut into sticks (or use whole baby carrots); 2 tbsp olive oil; 2 tbsp honey (or maple syrup for vegan); 1/4 tsp cayenne pepper (adjust to taste); 1/2 tsp smoked paprika; Salt, to taste; Black pepper, to taste; Fresh parsley, chopped (optional, for garnish)

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These Spicy-Sweet Roasted Honey Carrots are a simple yet flavor-packed side dish that I love pairing with almost any main course. Roasted to perfection with a sticky glaze of honey and a kick of spice, they strike the perfect balance between sweet, savory, and just a little fiery.

Why You’ll Love This Recipe

I’m a big fan of side dishes that are both easy and impressive, and this one definitely delivers. The carrots get beautifully caramelized in the oven, and the spicy-sweet glaze adds a depth of flavor that keeps me coming back for more. It’s a great way to jazz up a humble vegetable and make it the star of the plate.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Carrots, peeled and cut into sticks or left whole if small
Olive oil
Honey
Cayenne pepper (or crushed red pepper flakes)
Smoked paprika
Salt
Black pepper
Fresh parsley (optional, for garnish)

Directions

I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.
In a large bowl, I toss the carrots with olive oil, honey, cayenne pepper, smoked paprika, salt, and black pepper until they’re evenly coated.
I spread the carrots out in a single layer on the prepared baking sheet.
I roast them for 25–30 minutes, flipping halfway through, until they’re tender and caramelized.
I garnish with fresh parsley before serving for a pop of color and freshness.

Servings and timing

This recipe makes about 4 servings and takes roughly 10 minutes to prep and 25–30 minutes to roast, so it’s ready in under 45 minutes.

Variations

When I want to mix it up, I sometimes add a splash of lemon juice after roasting for a bright finish. I’ve also tried using maple syrup instead of honey for a richer sweetness. If I want less heat, I reduce the cayenne or swap it for a milder chili powder.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I either pop them in the oven at 350°F (175°C) for about 10 minutes or warm them in a skillet to restore that roasted texture. I avoid microwaving when possible to keep them from getting soggy.

FAQs

Can I use baby carrots for this recipe?

Yes, I often use baby carrots when I want to skip peeling. I just make sure they’re roughly the same size so they roast evenly.

How spicy are these carrots?

They have a gentle kick, but I can adjust the spice level to taste. If I prefer a milder version, I simply use less cayenne.

What can I serve these carrots with?

I like serving them with roasted chicken or even over a grain bowl. They’re surprisingly versatile.

Can I roast the carrots ahead of time?

Definitely. I sometimes roast them earlier in the day and reheat them just before serving. They still taste fantastic.

Can I make this recipe vegan?

Yes, I substitute the honey with maple syrup or agave nectar for a vegan-friendly version.

Conclusion

These Spicy-Sweet Roasted Honey Carrots are a vibrant and tasty way to elevate a simple vegetable. With their beautiful caramelized edges and the bold combination of sweet and spicy flavors, they’re a side dish I love making again and again. Whether it’s for a weeknight dinner or a holiday spread, they always bring something special to the table.