Hot Honey Roasted Carrots
Sep 28, 2025
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When it comes to holiday feasts, there’s always that one side dish that surprises everyone at the table. These Hot Honey Roasted Carrots are sweet, spicy, buttery, and caramelised to perfection. They’re simple enough to whip up on a weeknight, but so special that they may just outshine the turkey, roast beef, or ham on your Christmas, Thanksgiving or Easter dinner table.
Looking for more holiday sides? Check out my crispy roasted brussels sprouts and garlic butter carrots.
Carrots may seem humble, but once they hit the oven, they’re completely transformed. I’ve already shown you how to make them on the stovetop in a garlic butter sauce or a maple butter glaze, and while those versions are just as tasty, roasting them with hot honey creates a completely different result.The high heat works its magic, giving them caramelised, blistered edges and a tender, almost melt-in-your-mouth texture.
Tossed in a glossy hot honey glaze, they strike the perfect balance of sweet and spicy thanks to the chilli flakes, Tabasco and a squeeze of lemon. Add in the richness of butter and garlic, and you’ve got a holiday side dish that doesn’t just sit quietly next to the roast, it demands attention. These hot honey roasted carrots are bold, vibrant, and so flavour-packed they might just steal the show from the main course.
Why You’ll Love These Hot Honey Roasted Carrots
- Holiday-worthy – They look and taste impressive, yet are so simple to make.
- Sweet with a kick – The hot honey glaze adds both warmth and sweetness.
- Perfectly caramelised – Roasting gives the carrots those crisp, golden edges we all love.
- Make-ahead friendly – The hot honey can be made in advance and stored in your pantry.
- Crowd-pleaser – Even veggie or carrot skeptics won’t be able to resist.
Expert Tips
- Make it ahead: The hot honey can be prepped weeks in advance and since we are making such a large batch, it’s a great condiment to have up your sleeve! Keep it in a sterilised jar tucked away in your pantry for up to 6 months.
- Balance the heat: If you prefer a milder version, reduce the chilli flakes or skip the Tabasco and replace with a pinch of black pepper.
- Holiday prep hack: Roast the carrots slightly underdone, then finish them off in the oven just before serving.
- Make it your own: Sprinkle some feta over the top for a little variation, swap the tabasco for a teaspoon of cayenne pepper or add a little fresh thyme.
Key Ingredients for Hot Honey Roasted Carrots
You only need a handful of simple ingredients to make this side dish shine:
- Carrots – Go for large, firm carrots. Peeled and sliced, they roast beautifully. You could also use baby carrots but just be careful you don’t overcook them or you will be left with mushy carrots! And if you’re looking for something a little more fancy, tri-coloured carrots will really brighten your table.
- Hot honey – A mix of honey, chilli flakes, Tabasco, and lemon juice for a fiery-sweet glaze.
- Butter – Unsalted, for richness and that glossy finish.
- Garlic – Fresh cloves, crushed and lightly cooked in butter for a savoury depth. Just be careful to not burn them!
- Parsley – Optional, but adds a pop of freshness to serve.
How To Make
Step 1: In an oven proof pan on a medium heat, melt the butter. Once melted and bubbling, add the garlic and cook for 2 minutes, stirring often. Add the carrots to the butter and garlic and toss through the sauce. Drizzle over the hot honey and a generous pinch of salt and pepper. Stir the carrots through the sauce for 2 minutes.
Step 2: Bake for 20 – 25 minutes at 390°F / 200°C or until golden and caramelised.
Step 3: Sprinkle over fresh parsley and serve immediately.
How to Serve
These hot honey roasted carrots are the perfect addition to your:
- Holiday roast such as my slow cooked lamb shoulder
- A roast chicken dinner
- Alongside other holiday sides like a spicy red pepper dip, roasted duck fat potatoes or some garlicky green beans
- You can also serve the carrots on some toast with ricotta or goats cheese as a lovely holiday appetizer!
How to Store
- Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best results.
- Freezer: While fresh is best, you can freeze roasted carrots for up to 1 month. Reheat in a hot oven to bring back their texture. Just keep in mind, they won’t have the same result as when baked fresh.
- Hot honey: Keep the extra hot honey sealed in a sterilised jar in your pantry for several months.
FAQ’s
Yes! But making your own lets you adjust the spice level and yields enough to use in other recipes.
You can swap it for olive oil to make the dish dairy-free, though butter adds a richer flavour.
Absolutely. Peel and slice them the day before and store in the fridge. Toss in butter and hot honey just before roasting.
Smoked paprika, cumin, cayenne pepper or cinnamon add extra warmth and depth for holiday flavour.
If you make these hot honey roasted carrots, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations!
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Hot honey roasted carrots
Ingredients
Hot honey
- 500 ml honey
- 2 tbsp chilli flakes
- 1 tbsp tabasco
- 2 tbsp lemon juice
Honey carrot
- 6 large carrots, peeled and sliced
- 5 tbsp butter, unsalted
- 4 garlic cloves, minced
- 2 tbsp hot honey
- salt and pepper
- fresh parsley to serve, optional
Instructions
- Preheat oven: Preheat oven to 200°C / 390°F
- Hot honey: To make the hot honey, combine all ingredients into a small pot. On a medium heat, cook until the honey is bubbling and has a runny consistency. As this makes a large batch, store the remaining hot honey in a sterilised jar for several months in your pantry.
- Cook aromatics: In an oven proof pan on a medium heat, melt the butter. Once melted and bubbling, add the garlic and cook for 2 minutes, stirring often.
- Roast: Add the carrots to the butter and garlic and toss through the sauce. Drizzle over the hot honey and a generous pinch of salt and pepper. Stir the carrots through the sauce for 2 minutes. Bake for 20 – 25 minutes or until golden and caramelised.
- Serve: Sprinkle over fresh parsley and serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Yummm! Loved the hot honey too
I made these last night and we could not stop raving about them! I also added some red onion which added a lovely flavor.
Such a great holiday dish!
500 ml honey?! That two US cups! Two cups of honey for 6 carrots?
It makes a very large batch of hot honey that you can store in the pantry for a few months!
This was delicious. My husband said they were the best veggies he’s ever had, and he hates veggies. I used 3 carrots and some trimmed, halved brussels sprouts and some sliced shallots. I had to turn up the heat for a few minutes at the end to get the veggies caramelized. Next time I will try a bit less butter, or perhaps roast with some olive oil and a little butter…but honestly the butter was worth it!
I am so happy to hear that! Thank you for leaving this lovely comment.
Only 6 carrots? Is that correct?
Yes! 6 large carrots but you can make more if you prefer and just up the butter and hot honey.