- 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
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.
- 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.
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