Honey Sriracha Roasted Carrots
These delicious roasted carrots are the perfect side dish to pair with any meal, and come together in minutes. They’re sweet, spicy, and so easy to make for a simple weeknight dinner.
Roasted carrots are one of my absolute favorite veggie sides. I love them on their own with a few simple seasonings, but they’re even better with the sweet honey sriracha glaze.
Enjoy them as a snack, or serve them as a side with your favorite meal.
With Thanksgiving right around the corner, these honey sriracha carrots are the perfect side dish to prep!
It’s no surprise that I’m all about the side dishes during Thanksgiving. They always pack in the most flavor, and just bring the meal together so well.
These carrots are roasted to perfection, then tossed in a simple sweet & spicy glaze. They’re seriously addicting.
How to make honey sriracha roasted carrots
- Start by roasting the carrots with olive oil, salt, pepper and garlic powder until browned. This brings out their sweetness and gives them the ideal texture
- While they finish roasting, prepare your glaze by melted butter in a pan with garlic, then whisking in the honey and sriracha.
- Once the carrots are ready, toss them into the pan with the glaze until they’re evenly coated
Simple, delicious, and SO GOOD!
I can easily eat this entire portion in one sitting, so be sure to double the recipe if you’re feeding a large crowd! I can’t wait to hear what you guys thinks. 🙂
Other veggie recipes you may like:
Garlic Sesame Green Beans
Blood Orange Kale Salad with Fennel and Avocado
Harissa Roasted Vegetables
Roasted Baby Potatoes with Za’atar Yogurt Dip
Roasted Honey Sriracha Carrots
Ingredients
- 2 lbs carrots, peeled
- 1/4 cup olive oil
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- Fresh parsley or cilantro, to top
Honey Sriracha Sauce
- 2 tbsp butter, regular or vegan
- 3 tbsp honey
- 2 tbsp sriracha
- 2 cloves garlic, crushed
- Pinch of salt, to taste
Directions
- Preheat the oven to 400 F.
- Slice your carrots into 2 inch pieces and add them to a sheet pan. Toss them together with the olive oil and spices.
- Bake for 20-25 minutes. Remove the pan from the oven, flip the carrots and bake for an additional 10-15 minutes.
- While the carrots bake, add the garlic to a saucepan with the butter on medium heat and cook until the butter melts and the garlic is fragrant, for 3-4 minutes.
- Next, add in the honey, sriracha and a pinch of salt and lower the heat. Mix together until smooth.
- Once the carrots are ready, pour the sauce over them and toss to coat. Plate and garnish with chopped parsley or cilantro
Thank you, Serra!
Absolutely fabulous! I’m currently making them for the third time and they don’t disappoint.
So happy to hear that!
Hi Gal! Is there a substitute for butter or vegan butter? Like another oil?
You can use olive oil! i personally prefer the texture of the melted butter but it would still taste delicious!