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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Honey Sriracha Roasted Carrots

[heart_this] · Mar 24, 2016 · 26 Comments

Honey Sriracha Roasted Carrots

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!

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!

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
  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
Similar Recipes:
Maple Dijon Roasted Carrots
Maple Glazed Bacon Wrapped Roasted Carrots
Maple Roasted Carrots in Tahini Sauce with Pomegranate and Pistachios
Greek Lemon Foil Roasted Potatoes
Maple Sriracha Roasted Cauliflower

Food, Gluten-free, Recipe, Side Dish, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Adele says

    March 24, 2016 at 8:38 pm

    what's the oil for??

    Reply
  2. 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!

    Reply
  3. 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
  4. 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
  5. marla {Family Fresh Cooking} says

    March 25, 2016 at 11:46 am

    Such a brilliant way to serve up carrots!

    Reply
  6. Emma says

    March 25, 2016 at 12:51 pm

    I love carrots! Thanks for sharing, Kavin!

    This looks yum 🙂

    Reply
  7. 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
  8. kevin says

    March 25, 2016 at 2:00 pm

    nuri! I'm glad you enjoyed them!

    Reply
  9. Heather Christo says

    March 25, 2016 at 2:33 pm

    These are awesome Kevin- delicious!!

    Reply
  10. Maria says

    March 25, 2016 at 3:28 pm

    Love the sweet and spicy combo!

    Reply
  11. littlepinkrock says

    March 28, 2016 at 7:48 pm

    super! sounds good…

    Reply
  12. 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
  13. TheWeeCloudberry says

    April 2, 2016 at 8:13 pm

    Looks lovely!

    Reply
  14. Hungers Zone says

    April 6, 2016 at 7:57 am

    Excellence Content! before i didn’t visited your site but when i surfing on google i have click on dis link nd what found !! a great post! i think am become fan of you!!
    http://hungerszone.com/

    Reply
  15. LaFleur Magazine says

    April 11, 2016 at 6:08 pm

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

    Reply
  16. Anonymous says

    August 30, 2016 at 3:19 pm

    what is the green leafy herb you sprinkled on top?

    Reply
  17. 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
  18. kevin says

    September 7, 2016 at 3:05 pm

    Dawn Fischkelta: It's parsley! Enjoy!

    Reply
  19. Lyn says

    November 3, 2019 at 11:49 am

    Made it…turned out great! Will def make again!

    Reply
  20. 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
  21. Ms V says

    July 25, 2020 at 12:26 am

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

    Reply

Trackbacks

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  3. 11 Keto Recipes with Carrots | Living Chirpy says:
    April 27, 2019 at 9:53 am

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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