First: my family LOVES oven roasted veggies.
Second: sweet AND spicy?!
Check and check.
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These sweet and spicy oven roasted carrots are pretty easy to whip up, and you probably have everything but the carrots in your kitchen pantry. We had some similar carrots awhile back in a Green Chef box. Looking for a way to get your kids to eat their greens? This one’s likely to do the trick!
Get Choppin’
Start with a one pound bag of carrots. I’ve also done these with the tricolored carrots – if you’re making this swap you’ll need to add about 7 minutes to the oven time. I’ve also used the precut carrot sticks as a shortcut, but thought they were a bit dry. After your carrots are peeled, chop them into 3-4″ pieces, then halve or quarter them to make little carrot stick fries.
Side note: Do you guys have that completely unnecessary thing in your kitchen that you absolutely love? My mom gave me a Rachel Ray ‘garbage bowl’ when I moved into my first apartment. Thanks Mom! It’s moved with me to several homes since then. It’s really just a bowl I use for all of my cooking scraps, but prettier. If you have no idea what i’m talking about, here’s a link!
Roast ‘Em
Toss the chopped carrots with olive oil, and season with salt and pepper. You’ll want to spread them out on a foil lined baking sheet with as much space as possible between them for even cooking. Roast at 400 degrees for 5 minutes, flip your carrots and roast for another 5.
After the first 10 minutes of roasting, you’ll remove them from the oven – and this is where the sweet and spicy magic happens. Take that honey bottle and drizzle it over the carrots. Measure with your heart, but about 2 tablespoons should be good. Sprinkle with crushed red pepper flakes.
You can cut back (or out) the amount of crushed red pepper flakes if you’re more sensitive to the spiciness. My family likes the heat, but even we’ve overdone with the sweet & spicy carrots on a few occasions!
Pop them back in the oven for 10 more minutes. They should be fork tender before you take them out. I like to stir them up when they’re done to make sure all the warm melty spicy honey is evenly distributed before serving.
Have you ever had carrots this delicious?
Sweet and spicy oven roasted carrots are a wonderful side dish for any chicken, steak or pork dishes. Tonight we had them with grilled filets, whole grain penne with alfredo sauce and steamed green beans… because #veggies.
They’re also delicious on meatloaf night!
Side note: I’ve also made these in the Instant Vortex Air Fryer. They cooked in about 1/2 the time, but needed to be rotated more often. I’m still getting to know my air fryer… that was probably the second or third time I’d used it.
Sweet & Spicy Oven Roasted Carrots
Equipment
- cutting board
Ingredients
- 1 lb carrots
- salt
- pepper
- 2 tbsp honey
- ¼-½ tsp red pepper flakes
Instructions
- preheat oven to 400°
- peel carrots, cut to 3-4" length and halve or quarter depending on size to make 'fries'
- toss with olive oil, season with salt and pepper
- spread carrots on a foil lined baking sheet
- bake 5 minutes – flip – bake an additional 5 minutes
- flip carrots then drizzle with honey and sprinkle with crushed red pepper flakes
- bake an additional 10 minutes
Connie says
Made these tonight. I loved the flavor the red pepper flakes gives it. I will definitely make these again.