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Hot Honey and Thyme Roasted Carrots on a pate with a gold spoon
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5 from 1 vote

Hot Honey Roasted Rainbow Carrots

These Hot Honey Roasted Rainbow Carrots are packed with flavor from vegan hot honey and thyme. These are the perfect weeknight side dish.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 Servings
Calories: 219kcal
Author: Megan Calipari
Cost: $3

Equipment

  • 1 Cutting Board
  • 1 Vegetable Peeler
  • 1 Chefs Knife
  • 1 Baking Sheet
  • 1 Small Bowl
  • Measuring Cups and Spoons

Ingredients

  • 2 Pounds Rainbow Carrots
  • 3 tablespoon Extra Virgin Olive Oil
  • 2 tablespoon Vegan Hot Honey my recipe is linked below, or use store bought
  • ½ teaspoon Dried Thyme Leaves
  • 1 teaspoon Kosher Salt ½ teaspoon if using table salt
  • Black Pepper to Taste

Instructions

  • Preheat oven to 425*F.
  • Peel the carrots and cut them into about 2 inch long pieces. Slice the thicker pieces down the center so they are all roughly the same size. Transfer to a baking sheet.
    2 Pounds Rainbow Carrots
  • In a small bowl combine olive oil, hot honey, thyme and salt.
    3 tablespoon Extra Virgin Olive Oil, 2 tablespoon Vegan Hot Honey, ½ teaspoon Dried Thyme Leaves, 1 teaspoon Kosher Salt
  • Pour the mixture over the carrots, then season with black pepper. Toss together with your hands, then spread the carrot back out so they are in a single layer.
    Black Pepper to Taste
  • Bake in a 425* oven for 45-50 minutes, stirring occasionally until the carrots are soft and are starting to brown.
  • Serve.

Notes

Vegan Hot Honey

Nutrition

Serving: 1Serving | Calories: 219kcal | Carbohydrates: 30g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 739mg | Potassium: 727mg | Fiber: 6g | Sugar: 18g | Vitamin A: 37893IU | Vitamin C: 15mg | Calcium: 78mg | Iron: 1mg