These Glazed Hot Honey Roasted Carrots with Goat Cheese are the sweet ‘n spicy veggie side you didn’t know you were missing. With tender, caramelized whole carrots, a drizzle of sticky-spicy hot honey, and tangy goat cheese crumbles on top—this dish is bringing the vibes to the holiday table, dinner table, and anywhere in between.
Why You’ll Love It
If your idea of a flavorful side dish includes a little sweet, a little heat, and a whole lotta wow, this hot honey carrots recipe is about to rock your root veggie world. I've been making this perfect side dish since I had my catering business in NYC back in the early 2010s! ...And people still ask me for the recipe!
Roasting at high heat draws out that natural sweetness in the carrots, creating a rich, golden caramelized texture that plays perfectly with the tangy goat cheese and herby pop of fresh cilantro. Add a little crunch from toasted pumpkin seeds, and you’ve got yourself the best side dish on the table—no notes!
The real star of the show? That hot honey mixture, baby. A blend of honey, sriracha, and a splash of lemon juice, this spicy combination adds the perfect hint of spice to balance the sweetness. Want to turn up the heat level even more? Try using Mike’s Hot Honey, a homemade version with chili peppers, or even a dash of chili powder for those who live for spicy flavors.
And if you’re not a fan of goat cheese, you could totally swap in feta cheese or even a dollop of honey butter for a milder finish.
This carrot recipe works great with large carrots, thick carrots, or even a bag of baby carrots if you’re in a hurry. Just aim for a single layer on your sheet pan (or rimmed baking sheet) for even roasting.
Want to try it in the air fryer basket? Go for it—just adjust the cooking time and roast in second increments for extra crispy edges.
It’s a great way to get people pumped about veggies, whether you're building out a charcuterie board, feeding a crowd, or just need some delicious side dish inspo for the week.
Ingredients & Substitutions
Here are the simple ingredients that you'll need to make these hot honey roasted carrots. If you're looking for exact amounts, just check out the recipe card at the bottom of this post.
- Carrots: I used about 4 pounds of whole carrots, but rainbow carrots, larger carrots, or thinner carrots work too—just watch your roasting time. You can even use baby carrots in a pinch.
- Olive Oil: Helps everything roast up beautifully. You could also use avocado oil or vegetable oil if you want something with a high smoke point.
- Honey: Regular honey totally works, but for a bigger kick, go with Mike’s Hot Honey or a homemade hot honey blend with red pepper flakes, chili flakes or chili powder. You could also try a little maple syrup or brown sugar if you wanted to.
- Sriracha: Adds that spicy honey punch. Feel free to sub in your favorite hot sauce or even a little balsamic vinegar or apple cider vinegar for more tang and less spice. If you're using hot honey, just leave out the sriarcha or any additional heat.
- Lemon Juice: Fresh is best, but bottled works in a pinch.
- Goat Cheese: Brings a creamy, tangy element. Swap for feta cheese if you’re not into goat cheese or just leave the cheese out completely.
- Cilantro: Adds a fresh, herby contrast to the warm savory flavors. If you’re not a fan, try chopped carrot tops or fresh parsley instead.
- Pumpkin Seeds (Pepitas): Toasted pepitas add texture and crunch. You could also try coriander seeds, crushed nuts, or sunflower seeds.You could also leave these off if you didn't like them!
- Optional Additions: I swear, these easy hot honey carrots don't need a thing! But if you wanted to add garlic powder (over fresh garlic to avoid a bitter taste) or some other herbs, then go for it!
How to Make It
Here are the step-by-step directions for making these delicious hot honey carrots! If you are using a different sized sweet carrots, just be sure to adjust your cooking times appropriate.
PREHEAT THE OVEN: Crank that oven up to 450°F. Line a sheet pan or baking dish with tinfoil or parchment paper for easy cleanup.
PREP THE CARROTS: Clean your whole carrots and peel off the skin. Toss them in olive oil with a hefty pinch of black pepper and salt in a large bowl.
ROAST THE CARROTS: Spread the carrots in a single layer on your rimmed baking sheet. Roast for 30 minutes or until they’re tender carrots with caramelized edges.
MAKE THE SAUCE: While the carrots roast, mix honey, sriracha, and lemon juice in a small bowl and set aside. This is your dreamy hot honey sauce. But you could also just use store-bought hot honey. That didn't exist when I first came up with this recipe almost 20 years ago.
GLAZE AND FINISH: Drizzle the hot honey glaze over the roasted carrots, then pop them back in the oven for another 5 minutes to let that sauce bubble and get sticky.
TOP AND SERVE: Transfer to a pretty serving dish. Then sprinkle with crumbled goat cheese, fresh cilantro, and toasted pepitas, and serve immediately.
SAVE: Store any leftover carrots in a sealed container or airtight container. Reheat on medium heat or in a cast iron skillet for round two.
What goes with Hot Honey Carrots?
Here are some of my favorite dishes to serve with these hot honey carrots:
- Grilled Boneless Skinless Chicken Breasts
- Broccoli Pesto Pasta with Burrata
- Pistachio Cream Gooey Butter Cake
- Boursin Chicken Meatballs
And if those sound delicious, you might also like some of these tasty carrot recipes.
- Honey Roasted Carrots with Thanksgiving Crispy Chili Oil
- Shaved Carrot Salad with Cranberries and Feta
- Roasted Green Beans and Carrots - Cacio e Pepe Style
- Buffalo Cauliflower Tacos with Blue Cheese, Ranch & Celery Carrot Salsa
Recipe
Glazed Hot Honey Roasted Carrots with Goat Cheese
Ingredients
Instructions
- Preheat oven to 450F and line a baking sheet with tinfoil. Clean carrots and discard skin. Toss carrots with olive oil and a hefty pinch of salt and pepper.
- Place on a baking sheet and roast for 30 minutes - flipping if the bottoms get too browned.
- Meanwhile, mix honey, sriracha, and lemon juice together in a small bowl and set aside.
- When the carrots are tender and beginning to caramelize, remove from heat and drizzle with the honey sriracha mixture. Put the sheet pan back in the oven for 5 minutes or until sauce bubbles.
- Remove from heat and place carrots on a large serving plate. Serve immediately or top with cilantro, crumbled goat cheese and toasted pumpkin seeds.
