Hot honey roasted carrots
These Hot Honey Roasted Carrots are sweet, spicy, buttery, and caramelised to perfection.
Servings: 6
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
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 – This makes a very large batch of hot honey but it's such a great condiment to store in your pantry! It will keep for 6 months.
Nutrition
Calories: 458kcal | Carbohydrates: 101g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 181mg | Potassium: 133mg | Fiber: 1g | Sugar: 98g | Vitamin A: 1086IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg
