Sweet and Spicy Roasted Carrots

These sweet and spicy roasted carrots take their sweet heat from honey and cayenne. Simple to make and perfectly lovely alongside just about anything.

A bunch of roasted sweet and spicy carrots on a parchment-lined baking sheet.

These roasted carrots take their weeknight ease from a short spell in the oven and their sweet heat from honey and cayenne. If you want a slightly citrusy tang, add a splash of lime for an unexpected zing. Or if that’s not your thing, just think of all the other ways in which you can gussy these up, depending on what does trip your fancy. A squeeze of lemon in place of lime. A sprinkle of herbs or paprika in lieu of cayenne. Or whatever you want. And then let us know how it goes in a comment below. Originally published June 7, 2016.Renee Schettler Rossi

How To Roast Whole Carrots

The recipe below cuts the carrots into lengths of specific size so that the carrots cook evenly and in a short enough time so that the carrots become tender before the honey scorches. If you care for a more elegant appearance, as with the beauties you see in the photo, opt for slender, young carrots and leave them whole. Or, if all you have available to you are thicker carrots, slice them in half lengthwise and keep a careful eye on them in the oven.

Sweet and Spicy Roasted Carrots

  • Quick Glance
  • (2)
  • 15 M
  • 50 M
  • Serves 6
5/5 - 2 reviews
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Ingredients


Directions

Preheat the oven to 400°F (200°C). Position 2 oven racks in the centermost positions. Line 2 rimmed baking sheets with parchment paper.

In a large bowl or on a baking sheet, combine the carrots, oil, and salt and toss to coat evenly. Divvy the carrots up between the baking sheets and spread them in a single layer. Roast the carrots, turning them once, until tender and lightly caramelized in spots, 25 to 30 minutes.

Meanwhile, if using the lime, finely grate the zest from a single lime and set it aside. Halve the lime and squeeze enough juice to measure 1 1/2 tablespoons, using a second lime if necessary.

About 5 minutes before the carrots are done, in a small saucepan over medium heat, combine the honey, cayenne pepper, and lime zest and juice, if using, and stir just until hot and bubbly. Remove the pan from the oven, pour the honey mixture over the carrots, and turn them to coat well. Taste a carrot and, if needed, add more cayenne, salt, and/or lime juice as desired. Transfer the carrots to a warmed serving dish and serve right away.

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Recipe Testers' Reviews

We LOVED these roasted carrots. I tossed them with the oil on the baking sheet and saved myself a little extra time and a bowl to clean. I used a single pan for about a dozen organic carrots and popped them in a 400-degree oven and prepared another side dish while these were roasting. I used 2 limes, the pop of the cayenne was amazing, and the honey was just enough sweetness to balance out the heat of the cayenne perfectly! The lime zest added a little punch that I had never tried before—great addition. Wished I had made 2 pans. They disappeared very quickly! Crazy easy carrots!

This roasted carrots recipe makes a nice side dish that will go well with almost anything. Slightly sweet from the honey, the zing of citrus, and a little heat to finish it off. I didn't have any limes so I chose to use a lemon-infused olive oil instead to get that hit of citrus. Preparing the carrots to go into the oven takes almost no effort. I used an oversized baking sheet and found all my carrots fit on there in a single layer so didn't use a second sheet. I found when I checked the carrots at the 15-minute mark they were tender and slightly caramelized. I turned them on the pan and only left them in the oven long enough to make the sauce. Any longer and they would have burned. I found the seasoning was perfect as written. Instead of dressing them on the pan, I put the carrots into the serving bowl and tossed them with the sauce in the bowl. I can't wait to make this again with limes.

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