Spiced Roasted Carrots with Hot Honey Recipe

With just 30 minutes and a handful of vibrant ingredients, this Spiced Roasted Carrots with Hot Honey recipe transforms ordinary carrots into a showstopping side dish that’s bursting with flavor, color, and texture. Each golden, caramelized carrot slice mingles with creamy Greek yogurt, toasted pine nuts, and fragrant fresh basil—all elevated by a drizzle of sweet and spicy hot honey. Perfect for busy weeknights, dinner parties, or whenever you want to make veggies the star of your table, this recipe is delightfully easy, playful, and absolutely irresistible.

Ingredients You’ll Need

• Carrots: Roasted for sweet, caramelized notes. Cut on a bias for beautiful presentation and more surface area for those lovely roasted edges.
• Salted Butter: Brings richness and depth to the roasted carrots.
• Avocado Oil: Ensures the carrots roast evenly and helps the spices stick—plus, it’s got a high smoke point for beautifully golden veggies.
• Paprika: Adds gentle warmth and vibrant color—smoked paprika can add a sultry twist if you’d like!
• Garlic Powder: For savory backbone; skip if you must, but the flavor boost is worth it!
• Cinnamon: Don’t skip this! A whisper of cinnamon rounds out the earthiness of the carrots and adds unexpected complexity.
• Salt and Black Pepper: Essential for coaxing out all the natural sweetness and balancing the spice.
• Greek Yogurt (Full-Fat): Creamy and tangy, an irresistible contrast to the warm carrots—use full-fat for the richest, silkiest texture.
• Lemon Juice & Zest: Lemon wakes up every bite with bright acidity and freshness. Zest packs the strongest citrus punch.
• Fresh Basil: Brings a fragrant, slightly peppery herbal note that lifts the whole dish. Tear or slice just before serving.
• Pine Nuts: Toasted for golden crunch and buttery flavor. Swap with your favorite nuts if you prefer!
• Hot Honey (or Regular Honey): The deciding factor for how much heat you want. Hot honey packs a cheeky kick, but regular honey keeps things mild.

Tip: Baby carrots work well; just keep an eye on the roasting time, as they cook faster.

Variations

• Switch Up Your Nuts: Walnuts, pecans, or pistachios bring new flavors and texture. Toast them lightly for best results.
• Romantic with Herbs: Try fresh dill, chives, or mint in place of basil for a different herbal accent.
• Heat Customization: If spice isn’t your thing, stick with classic honey. Or, mix a little chili crisp or sriracha into your honey for an adventurous twist!
• Vegan Swap: Use a plant-based yogurt and replace butter with extra avocado oil for a dairy-free version—still creamy and satisfying.
• Roast Other Veggies: Try this exact treatment with parsnips, sweet potatoes, or butternut squash for an autumnal feel.

How to Make Spiced Roasted Carrots with Hot Honey

Step 1: Prep the Carrots

Preheat your oven to 425°F and line a large baking sheet with parchment for easier cleanup. Toss the peeled, bias-cut carrots in a large bowl with melted butter and avocado oil until they’re all glossy. Sprinkle over the paprika, garlic powder, cinnamon, salt, and pepper—don’t hold back on the seasoning—then toss again until each piece is coated in that gorgeous spiced mixture.

Step 2: Roast Until Perfect

Spread the carrots out in a single layer (no piling up—this is key for even roasting) on your prepped baking sheet. Roast for 20 to 25 minutes, flipping them halfway through, until they’re fork-tender with caramelized edges that you’ll find impossible to resist. Air fryer fans: roast them at 380°F for 20 minutes, giving the basket a good shake halfway through.

Step 3: Make the Lemon Yogurt

While the carrots roast, stir Greek yogurt with a generous squeeze of lemon juice and half the lemon zest. This quick and tangy sauce cools down the sweet heat of the carrots and ties everything together.

Step 4: Toast the Pine Nuts

Pick a small skillet and toast the pine nuts over medium heat until they’re just golden and fragrant—not blackened!—which should only take a minute or two. Coarsely chop once cooled.

Step 5: Assemble and Serve

Spread the lemony yogurt onto a serving platter or shallow bowl. Arrange the roasted carrots on top, and get a little artistic if you’re feeling it. Drizzle with hot honey (as much as your taste buds desire!), shower with basil, scatter the toasty pine nuts, and finish with the reserved lemon zest for a bright finish.

How to Serve

This dish is incredibly versatile!

• As a Standalone Side: Pile onto a platter next to roast chicken, lamb, or grilled fish.
• Over Grains: Serve with farro, couscous, or quinoa to turn it into a hearty vegetarian meal.
• On Toast: For a creative lunch or appetizer, smear toasted sourdough with the lemon yogurt, then top with carrots and garnishes.
• Salad Add-In: Allow carrots to cool, then toss with arugula and even more fresh herbs for a light, punchy salad.

Make Ahead and Storage

Storing Leftovers

Store roasted carrots and garnishes separately from the lemon yogurt. Keep each in airtight containers in the fridge for up to 3 days. Construct the platter just before serving for peak freshness.

Freezing

Roasted carrots freeze well for up to two months, though their texture may soften slightly. Place cooled carrots in a freezer-safe container; thaw overnight in the fridge before reheating.

Reheating

Gently rewarm carrots in a 350°F oven or an air fryer until heated through. Give pine nuts another quick toast if you want to restore their crunch.

Note: The yogurt sauce is best made fresh, but it keeps in the fridge for up to a day.

FAQs

Final Thoughts

Give Spiced Roasted Carrots with Hot Honey a spot at your next dinner—you’ll fall in love with how easy and satisfying vegetables can be. Whether you stick to the classic version or let your inner chef run wild with swaps and extras, this recipe rewards experimentation and guarantees empty plates. Go ahead—make carrots the new star of your kitchen!

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