Call me Bugs Bunny, because I love me some carrots. I think carrots are a versatile side dish that goes well with just about any meat. Last Thanksgiving, when I was menu planning, I asked my husband what sides he wanted. His response shocked me – carrots. Carrots?? I have never heard him request carrots before, ever. “Just open a can if you want”, he said… does he know me at all? Open a can??
My normal carrot go to is a simple as throwing baby carrots onto a sheet pan with olive oil and salt and roasting them. I decided to try fancying up my normal to make it holiday appropriate, and one of the recipes I worked on was this one. It has since become my new go-to!
I love the sweetness of roasted carrots, but wanted to give them a bit a spice as well. Enter: Sriracha.
I’m not a huge fan of very hot & spicy food. I like flavor. I like spice. I don’t like my mouth being on fire. That said, don’t be scared by the inclusion of sriracha in this! It just adds a little bit of spice and barely any heat. Promise! That said – if you want to kick it up, just add more! And if you’ll allow me a little segue… I resisted the sriracha craze for a long time because of that dislike of mouth burning, and it seemed like everytime I tried something that was billed as “sriracha” something, it was way too spicy to me. However, sriracha is a great pepper sauce option because it has real flavor as opposed to just heat. Start with a tiny bit if you’re nervous.
This is hardly even a recipe this is so simple. I used beautiful colored carrots because that is what I received in my CSA box, but any carrot will do. In fact, the downside to cooking these beautiful carrots is that I think they look kind of “meh” in the pictures. Hopefully, you’ll take my word that the taste is better than their appearance.
I toss the carrots with a little olive oil, salt and pepper and then put them onto a baking pan.
Put the carrots into a 400 degree oven. In the meantime, wisk together with a fork 2 tablespoons of honey and 1/4 teaspoon of sriracha (increase to your desired heat level).
Wait until the carrots are cooked to your desired doneness before you add the glaze – you want the honey to caramelize, but not burn! Brush or drizzle the carrots with the glaze and allow to cook until the glaze has lightly browned.
That’s it! Simple!