Hot Honey Roasted Carrots

Pro tips

• Slice carrots uniformly on a bias to ensure even cooking and maximum caramelization.
• Toss carrots with oil and seasonings before roasting so the glaze adheres; drizzle hot honey in the last 2 minutes to prevent burning.
• Spread carrots in a single layer and don't overcrowd the pan—this promotes caramelization rather than steaming.
• Test doneness with a fork; carrots should be tender but not mushy, with browned, crispy edges.

Substitutions

• avocado oil → olive oil, vegetable oil, or canola oil (1:1 ratio)
• garlic and herb seasoning blend → 1/2 tsp Italian seasoning + 1/4 tsp onion powder
• dried parsley → fresh parsley or chives, added after roasting (use 1 tsp fresh)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat at 350°F for 8–10 minutes or serve cold.

Can I make hot honey roasted carrots ahead of time?

Yes. Prepare and refrigerate up to 2 days ahead, then reheat in a 350°F oven for 10 minutes until warmed through.

What does bias-cut mean for carrots?

Cutting on a bias means slicing at a 45-degree angle, which increases surface area for caramelization and cooks faster.

Can I substitute regular honey for hot honey?

Yes, but you'll lose the spice. Mix 2 tbsp regular honey with a pinch of cayenne pepper or red pepper flakes instead.

How do I know when the carrots are done roasting?

They should be fork-tender and caramelized at the edges, roughly 20–25 minutes at 400°F depending on thickness.

What oil can I use instead of avocado oil?

Olive oil, vegetable oil, or canola oil work equally well; use the same amount.