Hot Honey Glazed Carrots are a flavor-packed side that uses hot honey for a perfect balance of sweetness and gentle heat — ideal for holiday dinners. Ready in about an hour.
About These Hot Honey Roast Carrots
These Hot Honey Glazed Carrots are a flavorful, crowd-pleasing side dish. Roasting concentrates the carrots’ natural sweetness while a hot-honey glaze adds sweet heat and savory notes. The spice lingers but doesn’t overpower — it’s an addictive combination that works well for holidays or weeknight dinners.
The recipe uses hot honey, garlic, paprika, and red pepper flakes for layered flavor. Prep takes about 15 minutes (less if you use baby carrots) and the bake time varies by carrot thickness, so plan on roughly 40–60 minutes in the oven.
Rebecca’s Recipe Review
Taste: Sweet and spicy roasted carrots with a satisfying depth of flavor.
Texture: Tender carrots coated in a sticky, caramelized glaze.
Ease: 4/10
Pros: Adds bright, interesting flavor to the holiday table.
Cons: If you don’t enjoy hot honey, this may not suit your taste.
Would I Make This Again? Yes — this is a favorite side dish.
Very good! Brought to a potluck and everyone enjoyed them!
– Sunnie
Ingredients For Hot Honey Glazed Carrots
- 2 lbs carrots (large, baby, or baby-cut)
- ¼ cup hot honey
- 2 tablespoons avocado oil (or olive oil)
- 2 tablespoons garlic paste
- 1 tablespoon salted butter (soft or melted)
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes (optional)
The Star Ingredient!
Hot honey is the standout ingredient here, delivering a delicious sweet-and-spicy contrast that complements roasted carrots. A little goes a long way — drizzle extra over finished carrots, or use it on other dishes like roasted meats, pizza, or even desserts to add a touch of sweet heat.
How To Make Hot Honey Glazed Carrots
- Preheat the oven to 425°F (218°C). Grease a 10×10-inch baking dish or line a rimmed baking pan with parchment paper.
- Peel and chop large carrots into evenly sized pieces; halve very thick carrots. If using baby-cut carrots, leave them whole.
- In a large bowl, combine the carrots with hot honey, avocado oil, garlic paste, butter, paprika, salt, black pepper, and red pepper flakes. Toss until the carrots are evenly coated.
- Spread the coated carrots in a single layer on the prepared pan and roast until fork-tender and caramelized, about 40–55 minutes depending on thickness.
- Remove from the oven and garnish with chopped fresh parsley if desired. Serve warm.
Tips
- Tame the heat: Omit the red pepper flakes if you prefer no extra spice.
- Carrot type: Use large, baby, or baby-cut carrots — the recipe is written for 2 pounds total.
- Even pieces: Cut thick carrots into uniform pieces so they roast evenly.
- Prevent sticking: Use a greased baking dish or line the pan with parchment.
- Bake time: Roast time depends on carrot thickness — baby carrots finish in 40–50 minutes, larger pieces up to 60 minutes.
- Yield: This batch serves about 8 people; double the recipe for a larger crowd.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a warm oven.
More Easter, Christmas, or Thanksgiving Side Dish Recipe Ideas:
- Carrot Casserole – A quick-baking casserole that’s ready in about 20 minutes in the oven.
- Brown Butter Boursin Mashed Potatoes – Rich, buttery mashed potatoes with bold flavor.
- Homemade Yeast Rolls – Soft, fluffy rolls that belong on every holiday table.
- Crockpot Cheesy Corn – A hands-off slow-cooker side to free up oven and stove space.
- Orange Braised Carrots – Bright and zesty if you want another carrot variation.
Did You Make This Recipe?
If you’ve tried this recipe, please leave a review in the comments below — we love hearing from you. Tag @sugarandsoulco on social media with your photos or share them in the community.
Hot Honey Glazed Carrots
Ingredients
- 2 lbs carrots
- ¼ cup hot honey
- 2 tablespoons avocado oil (or olive oil)
- 2 tablespoons garlic paste
- 1 tablespoon salted butter (soft or melted)
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Preheat the oven to 425°F and grease a 10×10-inch baking dish or line a rimmed baking sheet with parchment.
- Peel and chop large carrots into even pieces, halving very thick carrots. Leave baby-cut carrots whole.
- In a large bowl, toss the carrots with all remaining ingredients until well coated: hot honey, avocado oil, garlic paste, butter, paprika, salt, black pepper, and red pepper flakes.
- Spread the carrots in a single layer and roast 40–55 minutes, until fork-tender and caramelized; baking time depends on carrot thickness.
- Remove from the oven and garnish with chopped parsley if desired. Serve warm.
Notes
- Leftovers: Refrigerate up to 3 days; reheat in the microwave or oven.
- Carrot type: Use any carrot style but keep the total at about 2 lbs.
- Even pieces: Cut large carrots uniformly so they roast evenly.
- Prevent sticking: Grease the dish or use parchment to avoid sticking.
- Baking time: Baby carrots finish sooner (40–50 minutes); thick whole carrots can take up to 1 hour.
Nutrition
Carbohydrates: 21 g |
Protein: 1 g |
Fat: 5 g
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