Honey Sriracha Roasted Carrots
Quick and easy to prep, these honey sriracha carrots are a sweet and spicy vegetable side that's totally addictive!
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Servings: 6 servings
Calories: 147kcal
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