Sriracha-Glazed Roasted Baby Carrots
- Prep Time 0:05
- Cook Time 0:20
- 8 Comments
When we were little, my brother and I had distinctly different eating styles. While an early-in-life petting zoo incident led me to stay away from anything that ever had a face (a phase which lasted nearly 20 years before I came to my senses), he refused to eat anything that ever had a root. My parents, of course, insisted he eat some kind of vegetable and so every night they would put three baby carrots on his plate along with whatever protein and starch they were serving, and every night he would pretend to choke them down while actually stuffing them in the pockets of his sweatpants. Inevitably, he would forget they were there and toss his pants in the family hamper at the end of the night. On laundry day, my mom would discover a dozen petrified baby carrots at the bottom of the dryer. Weirdly, these shriveled, ugly carrots actually look kind of like my brother’s laundered ones, but, though I (thankfully) never tasted the ones he left in his pants, I am willing to wager these are much better.
Slow-roasting draws the carrots’ natural sugars out, while a slightly sweet and spicy glaze makes them more special than simple buttered carrots. I like to serve these alongside grilled meats.
- 2 lbs peeled baby carrots (I prefer to use actual baby carrots, known as petites carrottes, with the tips of their stems intact) $3
- extra virgin olive oil Pantry
- salt and pepper to taste Pantry
- 1 tbsp unsalted butter, melted $1 for a stick
- Sriracha to taste (I usually use about 2 tsp) $2 for 16 oz.
- 1 tbsp honey Pantry
Total Cost of Ingredients $6
Preheat oven to 375 degrees F.
Spread carrots out on a baking sheet and drizzle with olive oil. Use your hands to toss to ensure carrots are well-coated. Season with salt and pepper to taste.
Roast for 18-20 minutes, rotating halfway through.
In a small bowl toss together the butter, Sriracha and honey.
Drizzle over cooked carrots and toss to coat. Serve warm.
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What They're Saying
njudah, on Dec 14, 03:50 PM, wrote:
This actually sounds good, and I don’t like carrots at all, never have, and when I stopped eating them as part of a diet high in greens, fruits and lean proteins I was happy I could reject ‘em. But these do sound good and srichacha makes anything taste better.
PerennialPlate, on Dec 15, 01:43 PM, wrote:
This looks delicious. Being that my girlfriend is a vegetarian, Im always trying to find ways to spruce up vegetables. Cant wait to try this.
Photo Don, on Dec 16, 10:15 AM, wrote:
Tried this last night and it’s very good. The sweetness of the carrots and the spicy sriracha are an excellent pair. With broiled New Your Strip steak, baked potato and a glass of Malbec, it was a “happy-happy meal.” Thanks.
Jen K., on Jan 9, 08:55 AM, wrote:
Love this recipe – my husband and I love carrots in any way, shape or form, but it’s always fun to try them in a new way. I think I may try the glaze tonight on the sweet potato sitting in my pantry… Thanks for this one!
Bri, on Jul 10, 04:30 PM, wrote:
Wow- I made this with sweet potatoes- better than a dessert! I’m planning on trying the glaze out with so many other things too!!
Beth, on Aug 29, 06:58 AM, wrote:
Made these for dinner last night—awesome! Thanks so much.
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