For the Hot Honey Roasted Carrots:

• 1.5 lbs (about 680g) carrots, preferably medium-sized and even in thickness
• 2 tbsp olive oil
• 3 tbsp hot honey (store-bought or homemade—see tips below)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)

For the Zesty Chimichurri Drizzle:

• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 2 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/4 cup extra-virgin olive oil
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp lemon zest (optional, for extra zing)

1. Prep the Carrots

Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.

Wash and peel the carrots (if desired—peeling is optional but recommended for a smoother texture). Trim off the tops and tails, then cut the carrots into even-sized sticks or batons. This ensures they cook uniformly. If using larger carrots, halve them lengthwise before cutting into sticks.

2. Season the Carrots

In a large bowl, toss the carrots with olive oil, hot honey, smoked paprika, garlic powder, salt, black pepper, and cayenne pepper (if using). Mix well until the carrots are evenly coated. Sprinkle with fresh thyme leaves and toss again.

3. Roast the Carrots

Spread the carrots in a single layer on the prepared baking sheet, ensuring they’re not overcrowded. Overcrowding can lead to steaming instead of roasting, which prevents caramelization.

Roast for 20-25 minutes, flipping halfway through, until the carrots are tender and caramelized with slightly charred edges. The hot honey will create a glossy, sticky glaze that’s irresistibly delicious.

4. Prepare the Chimichurri

While the carrots are roasting, make the chimichurri. In a bowl, combine parsley, cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, black pepper, and lemon zest (if using). Stir well to combine. Taste and adjust seasoning if needed—add more salt, vinegar, or red pepper flakes to suit your preference.

Let the chimichurri sit for at least 10 minutes to allow the flavors to meld together. This step is crucial for the best taste!

5. Assemble and Serve

Once the carrots are done roasting, transfer them to a serving platter. Drizzle the zesty chimichurri generously over the top. For an extra touch, garnish with additional fresh herbs or a sprinkle of flaky sea salt.

Serve immediately while the carrots are still warm and the chimichurri is fresh. This dish pairs beautifully with grilled meats, roasted chicken, or even as part of a vegetarian spread with quinoa or crusty bread.

1. Choose the Right Carrots

Opt for medium-sized carrots that are similar in thickness. This ensures even cooking. If using baby carrots, halve them lengthwise to prevent them from becoming too soft during roasting.

2. Make Your Own Hot Honey

If you can’t find hot honey at your local store, it’s easy to make at home. Simply mix 1/2 cup of honey with 1-2 tbsp of hot sauce (like sriracha or chili garlic sauce) and a pinch of cayenne pepper. Heat the mixture gently in a saucepan over low heat for 2-3 minutes, then let it cool. Store in an airtight container for up to a month.

3. Adjust the Heat

Not a fan of spice? Reduce the amount of cayenne pepper in the carrots or red pepper flakes in the chimichurri. Conversely, if you love heat, add an extra pinch of cayenne or a dash of hot sauce to the chimichurri.

4. Roast at the Right Temperature

Roasting at 400°F (200°C) ensures the carrots caramelize without burning. If your oven runs hot, check them a few minutes early to prevent overcooking.

5. Let the Chimichurri Rest

Allowing the chimichurri to sit for 10-15 minutes before serving lets the flavors develop fully. If you’re short on time, even 5 minutes makes a difference.

6. Use Fresh Herbs

Fresh parsley and cilantro are key to the vibrant flavor of chimichurri. Avoid dried herbs for this recipe—they won’t provide the same bright, fresh taste.

7. Serve with Complementary Dishes

These carrots pair well with a variety of dishes. Try them with:

• Grilled steak or chicken
• Roasted salmon or shrimp
• Quinoa or couscous salads
• Crusty bread or flatbreads
• Hummus or tzatziki for dipping

Can I make this recipe ahead of time?

Yes! You can roast the carrots up to a day in advance and store them in the fridge. Reheat them in the oven at 350°F (175°C) for about 10 minutes before serving. Prepare the chimichurri fresh just before serving to maintain its vibrant flavor.

Can I substitute the hot honey?

Absolutely! If you don’t have hot honey, you can substitute it with regular honey mixed with a bit of hot sauce or chili flakes. Alternatively, use maple syrup with a dash of sriracha for a similar sweet and spicy profile.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat the carrots in the oven or enjoy them cold as part of a salad. The chimichurri can be stored separately in the fridge for up to 5 days.

Can I freeze this dish?

While you can freeze the roasted carrots, the texture may become slightly mushy upon thawing. It’s best to freeze the chimichurri separately (without the olive oil) and blend in fresh oil when ready to use. The carrots are best enjoyed fresh or stored in the fridge for a few days.