Can I use baby carrots or pre-cut carrots?

Absolutely! Baby carrots work perfectly and make prep even faster—just reduce roasting time by five to seven minutes, as they cook a bit quicker.

What if I don’t have hot honey?

No problem. Use regular honey and add a pinch of red pepper flakes or a squirt of sriracha to taste. You get both the sweetness and customizable heat.

Do I have to use pine nuts?

Not at all. Any nut with a nice crunch and mild flavor works—try chopped walnuts, pecans, or pistachios. Sunflower seeds offer a nut-free option, too.

Can I make this vegan and dairy-free?

Certainly! Simply swap in a plant-based yogurt and use olive oil or more avocado oil in place of butter. The dish stays creamy, tangy, and colorful.

Spiced Roasted Carrots with Hot Honey Recipe

Description

Spiced Roasted Carrots with Hot Honey is a vibrant side dish featuring tender, caramelized carrots tossed with smoky spices and finished with a tangy Greek yogurt base, a drizzle of hot honey, fresh basil, and toasted pine nuts. This easy oven-roasted recipe delivers a perfect blend of sweet and savory flavors, making it a crowd-pleaser suitable for entertaining or any weeknight meal.

Ingredients

Units Scale

For the Roasted Carrots

2 pounds carrots, peeled and cut on a bias into 1-inch pieces
1 tablespoon salted butter, melted
1 tablespoon avocado oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cinnamon
1 1/4 teaspoons salt
1/4 teaspoon black pepper

For the Yogurt Base

1 (5.3-ounce) container full-fat Greek yogurt
2 tablespoons lemon juice (from 1 lemon)
2 teaspoons lemon zest, divided

For Garnish and Serving

1 ounce fresh basil, thinly sliced
1/4 cup pine nuts, toasted and coarsely chopped
2–4 tablespoons hot honey or regular honey (to taste)

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Instructions

Prepare the Oven and Baking Sheet: Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and enable even roasting.
Season the Carrots: In a large bowl, toss the carrot pieces with melted salted butter and avocado oil. Sprinkle in the paprika, garlic powder, cinnamon, salt, and black pepper. Mix well until the carrots are evenly coated in the oil and spice mixture.
Roast the Carrots: Spread the carrots out in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, flipping halfway through roasting, until the carrots are tender and slightly caramelized on the edges.
Air Fryer Option: Cook at 380°F for 20 minutes, shaking the basket halfway to promote even cooking.
Make the Yogurt Mixture: While the carrots are roasting, combine the Greek yogurt with 1 teaspoon lemon zest and 2 teaspoons lemon juice in a small bowl. Stir until smooth and creamy. Set aside in the refrigerator if needed.
Assemble the Dish: Spread the yogurt mixture onto the bottom of a serving platter, creating a smooth base. Arrange the roasted carrots evenly on top of the yogurt.
Garnish and Drizzle: Drizzle the roasted carrots with hot honey (or regular honey for a milder taste). Sprinkle the basil, pine nuts, and remaining 1 teaspoon lemon zest over the top. Serve immediately for the freshest texture and flavor.

Notes

Keep the yogurt mixture refrigerated until just before serving to maintain its consistency.
You can substitute pine nuts with pecans, walnuts, or pistachios for a different flavor profile.
Adjust the amount and type of honey to suit your heat preference; regular honey offers a milder touch.
Baby carrots can be used instead of regular carrots, but reduce roasting time as needed.
When using an air fryer, arrange carrots in a single layer for optimal cooking.

Nutrition

Serving Size: 1/5 of recipe
Calories: 210
Sugar: 14g
Sodium: 670mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 5g
Protein: 5g
Cholesterol: 10mg