Honey Sriracha Roasted Carrots

Honey Sriracha Roasted Carrots
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!

Honey Sriracha Roasted Carrots
Add some honey!

Honey Sriracha Roasted Carrots
Add some sriracha!

Honey Sriracha Roasted Carrots

Honey Sriracha Roasted Carrots
Honey Sriracha Roasted Carrots

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!

  • 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
  1. 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: Nutritional facts powered by Edamam


Adele said...

what's the oil for??

Kevin Lynch said...

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!

Kim said...

Probably a dumb question, but how do you keep the honey from sticking to the pan? This sounds like a DYNAMO recipe/flavor combo.

nuri said...

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 : )

marla {Family Fresh Cooking} said...

Such a brilliant way to serve up carrots!

Emma said...

I love carrots! Thanks for sharing, Kavin!

This looks yum :)

Kevin Lynch said...

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!

Kevin Lynch said...

nuri! I'm glad you enjoyed them!

Heather Christo said...

These are awesome Kevin- delicious!!

Maria said...

Love the sweet and spicy combo!

TheWeeCloudberry said...

Looks lovely!

Hungers Zone said...

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LaFleur Magazine said...

I will have to make this for my husband, he loves spicy foods!

Dawn Fischkelta said...

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!

Kevin Lynch said...

Dawn Fischkelta: It's parsley! Enjoy!

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