Hot honey roasted carrots are the perfect side dish, carrots glazed with oil and hot honey then oven roasted, easy to make and great for the holidays. Try it with my homemade hot honey.
Hot Honey Roasted Carrots Recipe
Ready to up your side dish game? You need these Hot Honey Roasted Carrots. This dish brings a mix of natural sweetness and just a hint of heat.
This recipe will turn your otherwise simple (and sometimes boring) carrots into something so craveable, your family or guests (or you!) will want more and more.
Be sure to check out my Recipe Tips below to make them truly stand out, including an air fryer method.
This recipe is perfect for the holidays, but truly an anytime side dish for many meals. It's a great recipe to keep in your recipe box.
Let's talk about how to make Hot Honey Roasted Carrots, shall we?
Hot Honey Roasted Carrots Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Carrots. I love to use the small bunches of carrots with the stems I find in the grocery store. I use the carrots top greens for chimichurri or chermoula. But, this works with any carrots. I also enjoy baby carrots, or sliced carrots.
- Olive Oil. Olive oil is good for flavor, or use vegetable oil. Chili oil is perfect for extra spicy.
- Hot Honey. Use your favorite brand, or use my hot honey recipe.
- Seasonings. Garlic powder, salt, and black pepper. You can use others, but the real flavor comes from the hot honey.
- Fresh Lemon Juice. For a pop of citrusy brightness.
- For garnish. Fresh chopped parsley, red pepper flakes, flaky sea salt.
How to Make Hot Honey Roasted Carrots - the Recipe Method
Toss the carrots in a large baking dish with vegetable oil, hot honey, garlic, and salt and pepper.
Bake for 20 to 30 minutes at 400 degrees F (205 C) until tender to your preference.
Boom! Done! Your hot honey roasted carrots are ready to go. To serve, squeeze over fresh lemon juice then garnish with a few drizzles of extra hot honey, chili flakes or chili crisp, and flaky sea salt.
Recipe Tips & Notes
- Cooking time can vary depending on the thickness of the carrots. Smaller and thinner carrots may be done earlier. Cut larger carrots in half lengthwise for more even cooking.
- Air Fryer Roasted Carrots. Heat your air fryer to 400 degrees F (205 C). Toss the carrots with the oil and honey, then air fry for 15 minutes, or until roasted. Stir them part way through for even cooking. Do not overcrowd the basket, or they will not cook evenly. You may need to do this in batches.
Serving Ideas
Hot honey roasted carrots are the perfect side dish for larger family sized meals, like roasted honey glazed ham or Cuban roast pork.
Everyone loves them for the holidays, so consider this recipe for Thanksgiving, Christmas time, or Easter.
Storage & Leftovers
Leftover roasted carrots will last up to 5 days in the refrigerator in a sealed container. You can reheat them in the oven or gently on the stove top. Or, use your air fryer or toaster oven.
You can also freeze them 2-3 months in freezer bags or containers, but they will be extra soft when you thaw them.
That's it, my friends. I hope you enjoy this hot honey roasted carrots recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
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More Thanksgiving Side Dishes
- Hot Honey Roasted Pumpkin
- Honey Sriracha Brussels Sprouts
- Smothered Green Beans. Southern-style smothered with tender potatoes, smoky bacon and Cajun spices.
- These Roasted Sweet Potatoes are Creole spiced and delicious.
- Jalapeño Cornbread
- Collard Greens
- Roasted Garlic Gravy
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Hot Honey Roasted Carrots Recipe
Ingredients
- 1 pound small carrots scrubbed or peeled and stems removed, ends trimmed
- 2 tablespoons olive oil use chili oil for extra spicy
- 3 tablespoons hot honey plus more for serving (use regular honey for mild)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh lemon
- For garnish. Fresh chopped parsley, red pepper flakes, flaky sea salt
Instructions
- Heat oven to 400 degrees F (205 C).
- Toss the carrots in a large baking dish with vegetable oil, hot honey, garlic powder, and salt and pepper. Arrange in a single layer.
- Bake for 20 to 30 minutes, tossing half way through, or until the carrots are tender to your preference.
- Remove from heat and squeeze fresh lemon juice over the carrots. Toss to coat.
- Garnish, drizzle with extra hot honey, chili flakes, and flaky sea salt and serve.
Notes
Nutrition Information
FAQs
What are the best carrots for this recipe?
For the best texture and flavor, use small, fresh carrots, either whole young carrots or rainbow carrots. They roast more evenly and stay tender without turning mushy. Look for carrots that are firm and smooth with no cracks.
For standard large carrots, peel and cut them into even sticks or diagonals so they cook at the same rate. Fresh, in-season carrots offer the sweetest flavor, which pairs perfectly with the hot honey and lemon.
Can I make hot honey roasted carrots ahead of time?
Yes. Roast them up to 1 day ahead, cool, and refrigerate in a sealed container. Reheat in a 350°F oven for 10 to 15 minutes until hot, then add the lemon, extra hot honey, and garnishes right before serving so they stay bright.
How many carrots do I need for a crowd?
Plan on about 1/4 to 1/3 pound per person as a side. To double the recipe, use two baking dishes or sheet pans so the carrots stay in a single layer. Crowded carrots steam instead of roast.
Will the honey burn in the oven?
Not at 400°F. The oil coats the carrots and keeps the honey from burning, and tossing them halfway through keeps any one side from overcooking. Just watch any honey that pools around the edges of the dish near the end, and check a few minutes early if you’re using a dark metal pan. Be sure to drizzle on extra hot honey right out of the oven.
NOTE: This post was updated on 3/30/26 to include new FAQs. The recipe was not changed.
Marissa Cohen says
What type of carrots do you use?
Mike Hultquist says
Marissa, use small, fresh carrots, either whole young carrots or rainbow carrots for the best texture. They roast more evenly and stay tender. You can use regular large carrots, but cut them into even-sized shapes (sticks, rounds, or diagonal) for even cooking. Enjoy!
Heidi says
This recipe is so good. I cut the carrots up into sticks and also added parsnips and it all caramelized beautifully. Next time I'll add more heat, but this was perfect for thanksgiving.
Mike Hultquist says
Awesome to hear, Heidi! Perfect with parsnips, too! I love it. Thanks!
Colin In NZ says
I grow chillies.
My friend’s mother has beehives.
Between us we make hot honey.
Never thought about on vegetables.
Next season(*) I will.
(*) I’m in New Zealand, so we’re all upside down and opposite. Haha.
Mike H. says
Cheers to NZ! Hot honey is my favorite! =)
Angela Win says
Hi Mike, what is the hot honey you use? I thought it was just heated honey but that doesn't make sense. Is it a product you can buy in your country? I am in New Zealand and have never seen such a thing here.
Mike Hultquist says
Angela, you can buy it, but I have a Homemade Hot Honey Recipe here that is very easy to make! Here you go: https://www.chilipeppermadness.com/recipes/hot-honey/
Dona Lee says
Made this tonight with chili oil aged in a bourbon barrel. I mixed the oil, hot honey, garlic, S&P in a bowl with a whisk, then tossed in the carrots before arranging in a single layer on the baking pan. These were delicious. Next time I’m going to add some hot pepper flakes for additional heat.
Mike H. says
That sounds amazing, Dona! And great, plan, too 😉
Mary says
I absolutely love this recipe! My husband not a big carrot fan but he loves the hot! Thanks Mike!
Mike Hultquist says
Nice!!! Thanks, Mary!
Roger says
Mike! Just finished dinner. Haven’t even put in up yet. Wanted to say these were great. Made with just the olive oil, to not get it to hot for the family. But bet they would be great with the chili oil.
I had these with the smothered pork chops.
First two things I made from your page. I’ll be making some chili crisp tomorrow.
Mike Hultquist says
I appreciate the comments, Roger. And I hope you enjoy the chili crisp, too!
pepperpateras says
Hey Mike, just wanted to point out that you include garlic powder in the recipe ingredients but it isn't specified in the recipe instructions (tossed on carrots with salt and pepper I'm sure).
Thanks again for another great recipe and all that you do for the chili community!
Mike Hultquist says
Oh yes, oops!! Thanks for the help! Recipe is updated. I appreciate it!
Shirley Werner says
Great recipe. But to be fair Mike... I use your recipes often and have yet to find one that I do not enjoy.
Mike Hultquist says
Thanks so much, Shirley! I really appreciate it!
Cindy says
I just bought some hot honey! I can't wait to try this. I love your recipes.
Mike Hultquist says
I hope you love it, Cindy! Thanks so much!