For a long time, I legitimately hated cooked carrots. They were just never very good! I always thought they came out way too mushy, or awkwardly mushy on the outside but hard on the inside… bleh. It wasn’t until I was served cooked carrots at a restaurant (one of our favorites here in Columbus) that I realized how delicious cooked carrots could really be. These Sweet Hot Honey Carrots prove that cooked carrots can and are delicious (when cooked correctly) – not to mention they look great on your plate!
What is hot honey? Hot honey is chili-pepper infused honey. I first had hot honey at one of our favorite local pizza places here in Columbus – Paulie Gee’s. You can make your own hot honey or buy it at the store! Mike’s Hot Honey is the brand of hot honey that I have always used and loved! It is a chili pepper-infused wildflower honey created harvested in NY.
Quite frankly, I am obsessed. It is INCREDIBLE! On pizza, with cheese and meat, on cornbread – pretty much anything that tastes good with traditional honey tastes amazing with Mike’s Hot Honey. Including these tri-colored carrots.
So we have hot honey. We have butter. Last key factor – a HOT OVEN! You will roast these carrots until they are perfectly tender, delicious, sweet and spicy, buttery bites of joy!
Enjoy the Sweet Hot Honey Carrots with a lean protein and a side of mashed potatoes or brussel sprouts! I promise you won’t be disappointed!
This sweet hot honey carrots are the PERFECT addition to any meal.
- 4 tbsp unsalted butter melted
- 1/4 cup hot honey
- 1 tsp salt
- 1/2 tsp black pepper
- 1 package tri-colored carrots rinse or peel to clean
- chopped parsley to garnish
Preheat oven to 400F. Lightly grease or line a baking sheet with foil, set aside.
In a small bowl combine melted butter, hot honey, salt, and pepper.
Toss carrots with butter honey sauce then pour onto baking sheet.
Bake at 400F for 20-25 minutes (flipping halfway through) or until carrots begin to caramelize and brown.
Garnish with chopped parsley and serve warm.
Storage: Refrigerate in an airtight container for 2-3 days.