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Honey Sriracha Roasted Carrots - Roasted baby carrots in a sweet and spicy honey sriracha glaze. So easy and delicious, takes only 10 mins active time!
It’s almost roasting season again when we use our oven for baking, roasting and cooking.
I am looking forward to it because I am a lazy cook.
I like the idea of shorter active time in the kitchen and let the oven does all the cooking.
Plus, I just really love roasted carrots.
This Honey Sriracha Roasted Carrots recipe takes 10 minutes active time and just a few ingredients.
The flavors are bold and delightful, and I promise that even the pickiest eaters will be gobbling them up.
The sweetest thing is that you can be a couch potato for 40 minutes when the oven does its magic.
While Sriracha can be very spicy, I used a small amount to give it just enough heat.
The sweetness from the honey tones it down.
The end results are tender, soft, absolutely tasty baby carrots.
You will want to make this recipe for the next two seasons, for sure!
Frequently Asked Questions
This recipe is only 208 calories per serving.
What To Serve With Honey Sriracha Roasted Carrots
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Honey Sriracha Roasted Carrots
Ingredients
- 12 oz (350g) baby carrots
- 2 tablespoons unsalted butter, melted
- 1 1/2 tablespoons honey
- 1 teaspoon Sriracha
- 1 pinch salt
- 1/2 tablespoon chopped parsley
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine the carrots, butter, honey, Sriracha, salt, and parsley. Stir and toss well to ensure the carrots are nicely coated with the honey-Sriracha mixture.
- Transfer the carrots to a baking sheet or pan lined with parchment paper, arranging them in a single layer. Roast for 40 minutes. Remove from the oven and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these tonight, and they were delicious! Very easy also; I will be making them a lot! Thanks, Bea!
Thanks Joyce. So glad that you like my honey sriracha roasted carrots recipe.
I’m assuming they can be cooked in a cast iron skillet, as that is what the pictures show. Would they be roasted or cooked on tops of the stove in that case? Sounds so yummy I can’t wait to try them!