sweet and spicy roasted carrots
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Sweet & Spicy Roasted Carrots

A twist on Sweet & Sour Roasted Carrots... instead of the pucker face, this recipe will bathe your tastebuds with a subtle inferno. 
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side Dish, Side Dishes
Cuisine: Asian
Servings: 4 people
Calories: 193kcal
Author: Scott G


  • 1.5 Lbs Baby Carrots
  • 3 Tablespoons Sesame Oil
  • 2 Tablespoons Honey
  • 2 Teaspoons Chili Paste
  • 1 Tablespoon Lime Juice
  • 2 Fresno Chili Peppers Sliced
  • 1 Teaspoon Kosher Salt
  • 1 Scallion Sliced


  • Preheat your oven to 400F while mixing the ingredients together.
  • In a medium to large bowl, combine the carrots, sesame oil, honey, chili paste, lime just, sliced peppers and salt. 
  • Add some fresh cracked pepper if you like it. 
  • Spread evenly on a rimmed baking sheet. I do not line it because the foil tends to tear as the honey caramelizes. 
  • Place the carrots on the middle rack in the oven for 15 minutes. Stir and continue to roast for 15 more minutes.
  • Using a spatula, scrape up all the goodies from the bottom of the pan and mix around with the carrots.
  • Serve hot and enjoy.


To dial back the heat, follow these tips:
  1. Use lower heat peppers such as Anaheim or Poblano.
  2. Reduce the amount of chili paste.
  3. Increase the amount of honey (very sparingly).
Make sure that you drain the baby carrots well before using. Most baby carrots come packaged with water to keep them hydrated. The water will make the sauce very thin if it is not removed prior to roasting.
If you're looking for a wine to pair with this dish, try a dry riesling or a citrus packed sauvignon blanc. 


Calories: 193kcal