Honey Dijon Roasted Carrots
These hot honey Dijon roasted carrots balance sweet, spicy and tangy flavors in one irresistible side dish. Whole carrots are roasted until caramelized, then glazed with a knockout combination of hot honey, Dijon mustard, and aromatic spices for a vegetable dish that steals the spotlight.
Ingredients
- 2 pounds fresh carrots get the ones with tops if you're feeling fancy
- 3 tablespoons olive oil
- 2 tablespoons hot honey store-bought or make your own with honey + red pepper flakes
- 1 tablespoon Dijon mustard whole grain works too if you like texture
- 2 cloves garlic minced
- 1 teaspoon paprika smoked if you're cool, regular if you're not
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried, but fresh is worth it
- Optional garnish: chopped fresh parsley and an extra drizzle of hot honey
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to avoid a scrubbing marathon later.
- Wash and peel your carrots. If they're thick, slice them lengthwise; if they're skinny, leave them whole for dramatic effect. Cut them to roughly the same size so they cook evenly and nobody gets stuck with a raw carrot chunk.
- In a small bowl, whisk together the olive oil, hot honey, Dijon mustard, minced garlic, paprika, salt, and pepper until they form a smooth, dreamy glaze.
- Place the carrots on your prepared baking sheet and drizzle with this magical concoction. Toss them around to ensure each carrot is thoroughly coated. Spread them out in a single layer – they need personal space to caramelize properly.
- Sprinkle the thyme leaves over the coated carrots.
- Roast for 15-20 minutes, giving them a stir halfway through, until they're tender enough to pierce easily with a fork but still have a bit of bite to them. Nobody wants mushy carrots.
- Remove from the oven when they're nicely caramelized at the edges and looking irresistible.
- Transfer to a serving dish, garnish with fresh parsley if you're feeling extra, and drizzle with a little more hot honey for that final punch of sweet heat.
Notes
- Use carrots of similar thickness for even cooking – or cut larger ones to match smaller ones.
- For extra caramelization, crank the oven to broil for the last minute or two (but watch them like a hawk).
- If making ahead, undercook slightly, then reheat in a hot oven for 5 minutes before serving.
- Color matters: Look for that golden-brown caramelization – it's where all the flavor magic happens.