Hot Honey Roasted Carrots with Thyme and Garlic
By Victor Lang
Prep
10 min
Cook
25 min
Total
35 min
Servings
6
Level
Easy
Choose fresh whole carrots to roast with hot honey. Choose smaller whole carrots for easier preparation. Cut larger whole carrots lengthwise or into 2-inch diagonals to roast with hot honey. Hot sauce, honey, garlic, and thyme provide additional flavor and caramelized pieces when roasting carrots with hot honey.
After cooking the glaze for 1 minute, I evenly apply two-thirds of the glaze to carrots, keeping the other one-third of the glaze to drizzle over carrots during the last 5 minutes of baking. I don't apply all the glaze at once so that I can glaze and brown the carrots. Bake until the carrot centers are tender and the edges are caramelized.
Butter is included in the glaze. Olive oil is brushed on the carrots before baking. Garlic is sautéed in the saucepan before adding the carrots. No other seasonings are needed in the saucepan.
Serve hot honey-roasted carrots with roasted chicken, pork tenderloin, steak, salmon, cod, and other fish. I usually serve Parmesan Garlic Roasted Carrots in addition to honey-roasted carrots for variety. I garnish honey-roasted carrots with parsley after roasting.
Reasons to make this
- Honey reduces the heat of the hot sauce. The glaze clings to the carrots while baking.
- Thyme leaves are incorporated into the glaze and give the dish a thyme flavor.
- Garlic is cooked for 1 minute before baking; garlic smell is present in the glaze.
- Adding a spoonful of hot sauce offers additional flavor and control over spiciness.
- Parsley serves as a green accent to the dark sauce on your serving dish.
Ingredients
- •2 lbs carrots (peeled and cut into 2-inch pieces)
- •3 tbsp unsalted butter
- •2 tbsp olive oil
- •¼ cup honey
- •1 tbsp hot sauce (such as Sriracha, more to taste)
- •2 cloves garlic (minced)
- •1 tsp fresh thyme leaves
- •½ tsp salt
- •¼ tsp black pepper
- •2 tbsp fresh parsley (chopped, for garnish)
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Arrange the prepared carrots in a single layer on a large baking sheet.
- 3
Melt the butter in a small saucepan over medium heat.
- 4
Whisk in the olive oil, honey, hot sauce, and minced garlic, then bring the mixture to a simmer and cook for 1 minute until fragrant.
- 5
Remove the saucepan from the heat and stir in the thyme, salt, and black pepper.
- 6
Pour about two-thirds of the glaze over the carrots and toss to coat.
- 7
Roast for 20-25 minutes, tossing halfway through, until the carrots are tender and caramelized.
- 8
Drizzle the remaining glaze over the carrots during the last 5 minutes of roasting.
- 9
Garnish with chopped parsley and serve warm.
FAQ
Nutrition (per serving)
Calories
185
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