These Honey Roasted Carrots with Thanksgiving Crispy Chili Oil are here to steal the show at your holiday table. Sweet, savory, and spicy, they’re the perfect veggie side that balances buttery roasted flavors with a zesty, herby punch.
Why You’ll Love It
Alright y'all, let’s talk about these roasted carrots with Thanksgiving Crispy Chili Oil!
They’re golden, caramelized beauties that are both sweet from the honey and savory from a hit of garlic powder, salt, and pepper.
But the real star? That Thanksgiving Crispy Chili Oil. It’s the kind of condiment that makes everything taste like you’ve been cooking for hours, thanks to crispy sage, rosemary, and thyme infused into luscious olive oil.
Inspired by @wishbonekitchen, the combination of spices, a touch of sugar, and smoky paprika adds layers of warmth and complexity—perfect for cozy holiday vibes.
Not only is this dish ridiculously easy to whip up, but it also looks stunning on the table.
Those baby rainbow carrots add a pop of color, while the crispy herbs and vibrant chili oil drizzle bring elegance and a touch of heat.
Plus, this recipe is versatile. Can’t find rainbow carrots? Use regular ones. Want it a little less spicy? Dial back the chili flakes.
You’re in charge here, but one thing’s for sure—this dish is bound to be a hit.
Ingredients & Substitutions
FOR THE THANKSGIVING CRISPY CHILI OIL:
- La Española Extra Virgin Olive Oil: This is the base of the crispy chili oil. Any good quality olive oil will work, but La Española’s rich flavor takes it up a notch.
- Rosemary: Adds woodsy aromatics. Dried rosemary could be a substitute, but fresh is best.
- Sage Leaves: These crispy little guys are holiday magic. Skip them if you must, but they bring serious Thanksgiving vibes.
- Thyme: Fresh thyme works wonders. If using dried, use half the amount.
- Red Pepper Flakes: Provides heat. Adjust the amount to suit your spice tolerance. I'm serving kids but honestly they probably won't even eat them because even though they're mild to me, they're probably spicy to them.
- Smoked Paprika: Adds smoky depth. Regular paprika can work in a pinch.
- Demerara Sugar: Balances the heat. Brown sugar is a good substitute.
- Poultry Seasoning: Brings a savory, Thanksgiving feel. Swap in a mix of powdered sage, thyme, and marjoram if needed.
- Everything Spice: A fun twist that adds texture and flavor. If you don’t have it, try sesame seeds with a pinch of garlic and onion powder.
- Kosher Salt: Enhances the overall flavors. Table salt works too but i recommend kosher or flaky salt if you have it.
FOR THE CARROTS:
- Baby Rainbow Carrots: These look stunning, but regular baby carrots or even sliced full-size carrots work just as well.
- La Española Extra Virgin Olive Oil: Keeps the carrots tender and flavorful as they roast. I don't recommend swapping oils.
- Kosher Salt: Enhances the overall flavors and brings out the carrot flavor of the carrots.. Table salt works too but i recommend kosher or flaky salt if you have it.
- Garlic Powder: Fresh garlic can burn so garlic powder is recommended here. You could also swap for onion powder.
- Fresh Cracked Black Pepper: For a subtle peppery kick use fresh cracked pepper. Regular black pepper works too.
- Honey: The star ingredient to bring out the sweetness of the carrots. Maple syrup, agave or brown sugar works if you’re out of honey.
How to Make It
These Honey Roasted Carrots with Thanksgiving Crispy Chili Oil are here to steal the show at your holiday table. Sweet, savory, and spicy, they’re the perfect veggie side that balances buttery roasted flavors with a zesty, herby punch. Here's how you do it.
MAKE THE CHILI OIL:
- PREP SPICES: Add red pepper flakes, smoked paprika, demerara sugar, poultry seasoning, everything spice, and kosher salt to a small heatproof bowl or jar. Set aside.
- INFUSE OIL: Heat olive oil in a small saucepan over medium heat. Once hot (around 300°F), add rosemary, sage leaves, and thyme. Fry until crispy and fragrant, then remove herbs and drain on a paper towel.
- COMBINE: Carefully pour the hot oil over the jar of spices. Stir and let cool.
ROAST THE CARROTS:
- PREP CARROTS: Toss the baby rainbow carrots on a baking sheet with olive oil, kosher salt, garlic powder, and black pepper until evenly coated.
- ROAST: Bake at 425°F for 30 minutes, or until golden brown and fork-tender.
FINISH IT OFF:
- COAT WITH HONEY: Drizzle the roasted carrots with honey and toss to coat.
- FINISH THANKSGIVING CRISPY CHILI OIL: Stir the crispy herbs back into the cooled chili oil.
- SERVE: Place the honey-roasted carrots on a platter and drizzle with a few spoonfuls of the infused chili oil. Taste and season with extra salt and pepper if needed.
What to Serve with it:
These honey roasted carrots with Thanksgiving chili crisp are perfect as a side dish for any Fall dinner. Here are some of my favorite easy recipes to serve them with:
- Easy Pressure Cooker Pulled Pork Recipe (Instant Pot)
- Classic White Cheddar Mac and Cheese Recipe
- Easy Roasted Honey Sriracha Brussel Sprouts Recipe
- The Best Cheesy Green Bean Casserole
- 30 Minute Sheet Pan Sausage with Veggies and Gnocchi
And if you want more easy Thanksgiving recipes, be sure to check out my Southern Thanksgiving recipe collection!
Recipe
Honey Roasted Carrots with Thanksgiving Crispy Chili Oil
Equipment
- Sauce Pan
Ingredients
FOR THE THANKSGIVING CRISPY CHILI OIL
- ½ cup La Española Extra Virgin Olive Oil
- 2 springs sprigs Rosemary
- 12 leaves Sage
- 5 springs Thyme
- 2 teaspoon Red Pepper Flakes
- 1 teaspoon Smoked Paprika
- 1 teaspoon Demerara Sugar
- ½ teaspoon Poultry Seasoning
- 1 teaspoon Everything Spice
- ½ teaspoon Kosher Salt
FOR THE CARROTS
- 2 lbs Baby Rainbow Carrots peeled
- 2 tablespoon La Española Extra Virgin Olive Oil
- 1 teaspoon Kosher Salt
- ½ teaspoon Garlic Powder
- ¼ teaspoon Fresh Cracked Black Pepper
- ¼ cup Honey
Instructions
- Preheat oven to 425F degrees.
- To a small heat proof bowl of jar, add red pepper flakes, smoked paprika, Demerara sugar, poultry seasoning, everything spice, and kosher salt. Set aside.
- Add olive oil to a small sauce pan and heat it over medium. Once hot, around 300F degrees, add rosemary, sage and thyme. Fry for a few minutes or until the herbs are crispy and fragrant. Remove the herbs from the oil and set on a paper towel to dry.
- Once herbs are removed, turn the heat off and carefully pour the hot oil over the jar of spices. Stir and let cool.
- Meanwhile, add carrots to a baking sheet and toss with olive oil, salt, pepper and garlic powder.
- Once coated, bake for 30 minutes or until golden brown and fork tender.
- Once cooked, remove from the heat and drizzle with honey and toss to coat.
- Now, add those crispy fried herbs back into the cooled chili crisp oil and stir.
- Place the honey roasted carrots on a platter and top with a few spoonfuls of the Thanksgiving Chili Crisp before serving. Season with more salt and pepper if necessary.
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