I made these carrots the other night to go with white balsamic and rosemary chicken, which I also served with roasted cauliflower. I'll be posting a recipe for both of those at some point, including a sheet pan version to make all three things together for a complete dinner. I love these for fall, and they'd make a great side for Thanksgiving or Christmas. If you're looking for more side dish ideas, check out my Sides collection.
These carrots are a versatile side that can be served with a variety of main dishes. They're great with roasted chicken or a beef roast, like my Sirloin Roast with Montreal Steak Seasoning or this Instant Pot Pork Roast from House of Nash Eats. The carrots also reheat well as leftovers. One of my coworkers said they made my office smell like Christmas when I reheated them with my lunch the next day!
Slicing the Carrots
I slice the carrots at a 45 degree angle. This cut of carrots visually appealing, and I also find it's the fastest way to slice carrots into even sizes. It's also a nice cut when the edges get caramelized because they get a little crispy. This video provides a tutorial for the cut I use (diagonal cut starts at 1:43).
Cutting the carrots into even sizes is important for the carrots to be able to cook evenly. Some carrots could end up under-cooked and others over-cooked if slices are uneven. Also note that cooking times will vary depending on big or small your carrot pieces are.
If you don't feel like cutting carrots, you could also just use baby carrots. Just watch the cooking time and note that edges might not get as crispy as they do with sliced carrots.
Ingredient Notes
I used traditional orange carrots for this recipe, but you can also use rainbow carrots like in my Spicy Honey Dijon Roasted Carrots recipe. Unlike the Spicy Honey Dijon Roasted Carrots, this recipe isn't spicy even though it includes a touch of Sriracha. The Sriracha is just enough along with the garlic to balance the sweetness from the carrots and honey. You could also substitute another hot sauce like Tabasco or Tapatio. Gochujang would also be an ok substitute as well, but I recommend using a touch less Gochujang than Sriracha. The flavor profile will be a tad different, but there isn't very much of it in this recipe to make a huge difference.
Speaking of garlic, I also use garlic powder for this recipe instead of fresh garlic. It's easy for fresh garlic to burn, and burned garlic just doesn't taste good!
Olive oil or avocado oil are both good choices for this recipe. I've started using avocado oil more in my higher-temperature cooking because the smoke point is higher. I've made these with both types of oil.
Honey & Rosemary Roasted Carrots
Ingredients
- 2 cups sliced carrots diagonal slice recommended
- 1 tablespoon olive oil or avocado oil
- 1 tablespoon honey
- ¼ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon Sriracha
- 2 teaspoon dried rosemary
Instructions
- Preheat oven to 425℉ for conventional or 400℉ for convection. Use the convection bake setting, not convection roast.
- Toss carrots in olive oil or avocado oil in a large mixing bowl.2 cups sliced carrots, 1 tbsp olive oil
- Add honey and stir to coat. Tip: Use a silicone or rubber spatula to get all of the honey out of the measuring spoon.1 tbsp honey
- Add salt, garlic powder, Sriracha, and rosemary. Stir until the carrots are evenly coated.¼ tsp kosher salt, ½ tsp garlic powder, ¼ tsp Sriracha, 2 tsp dried rosemary
- Line a rimmed baking sheet with parchment paper (recommended). Transfer the carrots to the baking sheet and spread into an even layer.
- Cook for 10 minutes. Remove from oven and carefully stir/flip the carrots.
- Return the carrots to the oven and cook for another 10 minutes or until the carrots are tender with some of the edges beginning to caramelize with a slight char. (Recommend checking the carrots at the 5 and 8 minute marks in this second half because cooking times can vary.)
Notes
