I keep this Sriracha Honey Roasted Carrots recipe in regular rotation because it’s a quick way to add bold flavor to a simple side. The sweet heat from honey and Sriracha caramelizes beautifully in the oven, creating carrots that are tender with just the right amount of char. I often serve these alongside roasted meats or toss leftovers into salads for a punch of flavor.

What makes this dish special for me is how it transforms basic carrots into something crave-worthy with just a few pantry staples. The aroma of roasting carrots mixed with garlic and spicy Sriracha always draws everyone to the kitchen. It’s a dependable recipe for weeknights, but it’s also special enough for holiday tables.

The texture is a highlight—edges get a little crisp while the centers stay soft and sweet. I love how the glaze thickens and clings to each carrot, making every bite a little sticky and spicy. It’s a dish that disappears quickly, whether I’m serving it hot or at room temperature.

This recipe is practical for busy nights because it’s hands-off once it’s in the oven. The ingredients are flexible, and it’s easy to scale up for a crowd or down for a solo dinner.

Quick Facts

Why You’ll Love It

This recipe is a go-to for its bold flavor and ease. The sweet and spicy glaze elevates humble carrots into a side dish that stands out, with minimal prep and cleanup.

• Quick to prepare with pantry staples
• Perfect balance of sweet, spicy, and savory
• Great for weeknights or special occasions
• Flexible—works with whole or sliced carrots
• Delicious hot or at room temperature

Ingredients

You only need a handful of everyday ingredients to make these carrots shine. I prefer using medium carrots, but baby carrots or thick slices work too. The Sriracha and honey form the base of the glaze, while garlic and a splash of oil bring everything together.

• 1 1/2 pounds carrots, peeled and cut into 2- to 3-inch sticks
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon Sriracha sauce (or to taste)
• 2 garlic cloves, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh parsley or cilantro (optional, for garnish)
• 1 teaspoon toasted sesame seeds (optional, for garnish)

Step-by-Step Instructions

The process is straightforward: toss the carrots with the glaze, roast until caramelized, and finish with fresh herbs if you like. Make sure the carrots are evenly coated for the best flavor and browning. A hot oven helps the glaze thicken and the carrots roast quickly.

1. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
2. In a large bowl, whisk together olive oil, honey, Sriracha, minced garlic, salt, and black pepper.
3. Add the carrots to the bowl and toss well to coat each piece evenly with the glaze.
4. Spread the carrots in a single layer on the prepared baking sheet, making sure they are not crowded.
5. Roast for 25–30 minutes, stirring halfway through, until the carrots are tender and caramelized at the edges.
6. Transfer to a serving platter and sprinkle with chopped parsley or cilantro and sesame seeds, if using.
7. Serve hot or at room temperature.

Chef Tips

A few small adjustments can help you get the best results every time. Roasting at high heat ensures caramelization, and spacing the carrots out prevents steaming. Here are my favorite tips:

• Cut carrots evenly for uniform cooking.
• Adjust Sriracha to your preferred heat level.
• Use parchment for easy cleanup and less sticking.
• Toss carrots halfway through roasting for even browning.
• Garnish just before serving for fresh flavor.

Substitutions

This recipe is forgiving if you need to swap ingredients. The glaze works with other root vegetables, and you can use what’s on hand for garnishing. Here are some easy substitutions:

• Maple syrup or agave can replace honey.
• Use baby carrots or thick carrot coins instead of sticks.
• Swap Sriracha for another hot sauce or chili paste.
• Try avocado or canola oil instead of olive oil.
• Use dried parsley if fresh herbs aren’t available.

Storage & Reheating

Leftover carrots keep well and reheat easily. I often make extra to enjoy throughout the week. Here’s how to store and reheat them:

• Cool completely before storing in an airtight container.
• Refrigerate for up to 4 days.
• Reheat in a 350°F oven for 8–10 minutes or microwave until warm.
• Serve leftovers cold in salads or grain bowls.
• Avoid freezing, as texture may become mushy.

Perfect Pairings

These carrots pair well with a range of mains and sides. Their sweet heat complements roasted meats, mild grains, and bright salads. Here are a few of my favorite pairings:

• Grilled or roasted chicken
• Seared salmon or white fish
• Couscous or quinoa pilaf
• Crisp Sauvignon Blanc or dry Riesling

FAQs

Home cooks often have questions about adjusting the heat or making the recipe ahead. Here are answers to the most common concerns:

Nutritional Note

Nutrition will vary, but each serving is a moderate source of fiber and contains a balance of natural sugars and healthy fats. For detailed information, consult a nutrition calculator.