Carrots are extremely versatile. They can be added to almost any meal and are pretty inexpensive year-round. I often use them in salads during the summertime or roast them in the fall and winter months to enjoy as a side dish. One of my favorite side dish preparations is to transform them into hot honey glazed carrots.
I fell in love with Mike’s Hot Honey (not sponsored) this past year. However, I don’t always love spending the money on it. I was able to replicate the hot honey by adding some cayenne pepper in honey. In my opinion, it tastes almost exactly the same.
The hot honey creates a sweet and spicy glaze on the carrots that makes them irresistible. These hot honey glazed carrots are everything you would expect from a comforting and warm wintery dish and pair well with my Togarashi Brussels Sprouts, if you want some variety.
Hot Honey Glazed Carrots
Roasted glazed hot honey carrots
- 4 carrots (large)
- ½ tsp cayenne pepper
- 1 tbsp honey
- 1 tbsp olive oil (extra virgin)
Preheat oven to 425°. While the oven preheats, Wash and peel the carrots using a vegetable peeler. Chop the carrots into 3/4" slices, diagonally if you wish.
Add honey, cayenne pepper and olive oil to a bowl. Mix and add the carrots to the bowl, tossing until fully coated. Save the bowl and the leftover mix as you can toss the finished carrots in the bowl after they are done to add more flavor.
Place the coated carrots on a sheet pan and roast for 35-40 minutes. Check halfway through and flip as needed to get caramelization on all sides.
