Name: Spicy-Sweet Roasted Honey Carrots
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb fresh carrots, peeled and cut into sticks or rounds; 2 tbsp olive oil; 2 tbsp honey; 1/2 tsp garlic powder; 1/2 tsp smoked paprika; 1/4 tsp chili flakes or cayenne pepper (adjust to taste); 1/2 tsp salt; 1/4 tsp black pepper; Optional: chopped fresh parsley or thyme for garnish

Jump to Recipe·Leave a Review

Spicy-Sweet Roasted Honey Carrots are a simple yet flavorful side dish that combines natural sweetness with a kick of heat and a caramelized finish. Roasted until tender and slightly crisp on the edges, these carrots are tossed in a blend of honey, spices, and olive oil for the perfect balance of sweet, spicy, and savory. I love how easy they are to make—and how they steal the spotlight on any dinner table.

Why You’ll Love This Recipe

I love this recipe because it’s fast, flavorful, and turns a basic vegetable into something special. The honey brings out the carrots’ natural sweetness, while the chili flakes or cayenne add just the right amount of heat. Roasting gives them a caramelized depth that’s impossible to resist. Whether I’m serving them with chicken, beef, or even a grain bowl, these carrots always add a colorful, flavorful touch. Spicy-Sweet Roasted Honey Carrots

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh carrots (peeled and cut into sticks or rounds)
Olive oil
Honey
Garlic powder
Smoked paprika
Chili flakes or cayenne pepper (to taste)
Salt and black pepper
Optional: fresh parsley or thyme for garnish

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, I toss the carrots with olive oil, honey, garlic powder, paprika, chili flakes, salt, and pepper until evenly coated.
I spread the carrots in a single layer on the baking sheet, making sure not to overcrowd.
I roast for 25–30 minutes, flipping halfway through, until the carrots are tender and edges are caramelized.
I garnish with fresh herbs if I’m feeling fancy and serve warm.

Servings and timing

This recipe serves 4 as a side dish and takes about 35 minutes total—10 minutes to prep and 25 minutes to roast.

Variations

Sometimes I add a squeeze of fresh lemon juice before serving for brightness. I’ve also tried maple syrup instead of honey, and it adds a richer sweetness. If I want extra crunch, I sprinkle toasted sesame seeds or chopped nuts over the top before serving. For a more savory version, I skip the heat and use rosemary or cumin.

Storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them back into the oven at 350°F for 8–10 minutes until warm. They can also be reheated in a skillet for a quick crisp-up, but I avoid microwaving if I want to keep the edges caramelized. Spicy-Sweet Roasted Honey Carrots

FAQs

Can I use baby carrots?

Yes. I just make sure to slice them in half lengthwise so they roast evenly and caramelize well.

Are these very spicy?

I control the heat by adjusting the amount of chili flakes or cayenne. I usually start small and taste before adding more.

Can I make these ahead?

Yes. I roast them ahead of time and reheat in the oven before serving. They hold up well for meal prep or potlucks.

What pairs well with this dish?

These carrots go great with roasted chicken, grilled meats, grain bowls, or even on top of salads for extra texture and flavor.

Can I roast them with other vegetables?

Definitely. I’ve roasted them with parsnips, sweet potatoes, and Brussels sprouts—just make sure everything is cut to similar sizes so it all cooks evenly.

Conclusion

Spicy-Sweet Roasted Honey Carrots are an easy way to bring bold flavor and vibrant color to any meal. With just a handful of ingredients and minimal prep, I can turn simple carrots into a crave-worthy side that’s sweet, spicy, and perfectly roasted. Whether I’m making a weeknight dinner or a holiday spread, this recipe always finds its way onto my table.