Dairy Free/ Gluten-Free/ Vegetables/ Vegetarian & Vegan

Honey Sriracha Roasted Carrots

Quick and easy to prep, these honey sriracha carrots are a sweet and spicy vegetable side that's totally addictive!
Close up of the sliced and roasted carrots.

Last Updated on January 13, 2022 by Betty Davies

Add some flavor to your plate with these sweet and spicy honey sriracha carrots. Glazed in a sticky dressing, the carrots are roasted til tender and they are a perfect accompaniment to all of your favorite Asian main meals. Easy to prep and delicious to eat!

Honey sriracha roasted carrots on a serving plate with fresh chopped parsley garnish.

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If you like your veggie side dishes to pack a punch, then you can not go wrong with these honey and sriracha glazed carrots. A little bit sweet and a little bit spicy, this is one tasty way to eat your vegetables!

Simple and quick to prep, these make a great addition to an easy weeknight meal, and they are more than perfect for a Friday night fakeaway, served up alongside your favorite Chinese or Thai style dishes.

Perfectly tender with sweet caramelized edges, this is one carrot side dish you are going to love!

Be sure to try my Air Fryer Baby Carrots and Mashed Carrot and Parsnips too!

Why you will love this recipe!

  • Simple ingredients: You only need a few basic pantry ingredients to make this carrot recipe, I’m pretty sure you’ll have most things to hand already.
  • Easy: The prep for this side dish takes minutes. Peel and chop the carrots, toss in the sauce then roast til tender. Simple!
  • Dietary info: These honey sriracha carrots are gluten-free, vegetarian and dairy-free. Carrots are naturally low in calories and fat and are packed full of antioxidants, vitamins and minerals., and this recipe is a great addition to a well balanced lifestyle.
Roasted honey and sriracha carrots garnished with fresh parsley.

Ingredients

  • Carrots: Peel the carrots and then cut them on the diagonal into large chunks. The thicker you cut the carrots the longer they will take to cook.
  • Oil: A little oil helps the carrots to roast evenly. Any high heat oil like canola or vegetable will work well.
  • Honey: Use a raw and natural honey if you can rather than an artificial one. This will have the best flavor and also contains more health benefits.
  • Sriracha: I am addicted to this Thai chili sauce! It’s pretty hot, so take care not to get too carried away with it!
  • Seasonings: The sriracha brings a lot of flavor, so you just need a little salt and pepper to enhance the taste.

How to make honey sriracha carrots

Be sure to scroll down for the full recipe!

  • Add the peel and chopped carrots to a bowl with the other ingredients and stir to combine (photo 1).
  • Place the glazed carrots on to a lined baking sheet (photo 2).
  • Roast til tender and the edges have started to caramelize (photo 3).
Three step by step photos to show how to make the recipe.

Recipe Variations

You can make these carrots as spicy as you want by adding more sriracha, but a word of warming, go careful because it packs quite the punch! This recipe uses 1 tablespoon of sriracha, I tested the recipe with 2 tablespoons and found that it was way too overpowering. If you don’t like things too spicy, then go for a teaspoon instead.

You can easily make these vegan by swapping the honey for maple syrup.

Frequently Asked Questions

What is sriracha?

Pronounced see-ROTCH-ah, this spicy sauce originates from Thailand is is made using red jalapeno peppers and garlic, along with some other tasty ingredients. The original sriracha sauce is made by Huy Fong Foods and is also known as Rooster Sauce because of the design on the bottle. It packs a spicy punch, though is less hot than tabasco. It’s not a runny sauce, but quite thick like a tomato ketchup.

Sriracha is such a great way to add flavor to your plate, I use it so much! Check out these other sriracha forward recipes:
Honey Sriracha Meatballs
Honey Sriracha Chicken Breast
Honey Sriracha Sticky Chicken Wings

What can you use instead of sriracha?

If you don’t have sriracha to hand, garlic chili sauce has a similar flavor and texture and works great, it’s not as complex a flavor but works great in a pinch. Sambal oelek, a hot Indonesian sauce, also works well. You can find all of these sauces either in the condiment or international section of your grocery store.

Can you make them ahead of time?

These are best when served straight out of the oven as they can start to get a little soggy, but saying that, they will keep well covered in the fridge for 2 to 3 days. They can be warmed through in the oven for 10 minutes at 350F to serve.

Overhead shot of honey sriracha carrots on a serving plate garnished with fresh parsley.

Serving Suggestions

These honey sriracha carrots are an easy way to add flavor to any meal time. They are especially great served up with Chinese, Thai or other Asian inspired dishes. Try them with:

Recipe Notes and Tips

  • Cut the carrots as evenly as you can so that they cook through at the same time. I like to cut them diagonally so they look nicer when served.
  • Line your baking sheet with foil, if you don’t, you will be in for a bit of a clean up!
  • If not serving right away, once cooked remove the carrots from the foil and place into a bowl so that the honey doesn’t cool and stick to the foil.
  • Cooking times may vary depending on how thickly you cut the carrots. They should be fork tender when you remove them from the oven, so adjust timings as needed.
Close up of the roasted glazed carrots.

This simple recipe is so quick and easy to make and is a great way to add some flavor to your plate. Plus it’s loaded with a tonne of vitamins and minerals so you can feel good about getting stuck in!

More Vegetable Side Dishes

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Close up of the sliced and roasted carrots.

Honey Sriracha Roasted Carrots

Quick and easy to prep, these honey sriracha carrots are a sweet and spicy vegetable side that's totally addictive!
Print Pin Rate
Course: Side Dish
Cuisine: Asian, Thai
Diet: Gluten Free, Vegetarian
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 147kcal
Author: Betty Davies

Ingredients

  • 2 pounds carrots (about 5 large carrots)
  • 2 tablespoons oil (canola, vegetable or another high heat oil)
  • ¼ cup honey (4 tablespoons)
  • 1 tablespoon sriracha sauce
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Preheat the oven to 400f / 200c.
  • Cut the ends of the carrots and peel. Cut into thick slices on the diagonal and place into a bowl.
  • Add the rest of the ingredients to the bowl and stir to coat the carrots in the glaze.
  • Line a baking sheet with foil and place the carrots on top. Spread them out so that they are in a single layer.
  • Place in the pre heated oven and roast for 35 to 45 minutes til fork tender. For best results, flip halfway through cooking.

Notes

  • Cut the carrots as evenly as you can so that they cook through at the same time. I like to cut them diagonally so they look nicer when served.
  • Line your baking sheet with foil, if you don’t, you will be in for a bit of a clean up!
  • Roast the carrots in a single layer and flip halfway through cooking.
  • If not serving right away, once cooked remove the carrots from the foil and place into a bowl so that the honey doesn’t cool and stick to the foil.
  • Cooking times may vary depending on how thickly you cut the carrots. They should be fork tender when you remove them from the oven, so adjust timings as needed.

Nutrition

Calories: 147kcal | Carbohydrates: 26g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 356mg | Potassium: 495mg | Fiber: 4g | Sugar: 19g | Vitamin A: 25263IU | Vitamin C: 11mg | Calcium: 51mg | Iron: 1mg

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