Honey Sriracha Roasted Carrots

In Infusions, PEPPERCORNS, RECIPES 2017, Sides by Linda Szymanski

Honey Sriracha Roasted Carrots

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2 pounds carrots, cleaned and slices 1/4+ inch thick
1 tablespoon honey
1 tablespoon sriracha (or other chili sauce)
Sriracha Chili Sea Salt from Salts of the 7 Seas
1 tablespoon oil
Poivre Melange Peppercorns from Salts of the 7 Seas

  1. Toss the carrots in the mixture of the honey, sriracha, Sriracha Chili Sea Salt & Poivre Melange Pepper and oil, arrange in a single layer on a baking sheet and bake in a preheated 400F/200C oven until tender, about 15-20 minutes, turning once in the middle. (Tip: Don’t pour any excess honey and sriracha onto the baking sheet as it will just burn; save it and toss the roasted carrots in it again before serving.)