Sweet-Hot Roasted Carrots



  • lb (1.25 kg) carrots, peeled and cut into sticks 3 inches (7.5 cm) long and ½ inch (12 mm) wide and thick
  • 1 tbsp olive oil
  • ½ tsp salt
  • 1 lime
  • 2 tbsp honey
  • tsp cayenne pepper, or to taste


Position 2 racks in the center of the oven. Preheat the oven to 400°F (200°C). Line 2 rimmed baking sheets with parchment paper.

In a large bowl, combine the carrots, oil, and salt and toss to coat the carrots evenly. Put half of the carrots on each prepared baking sheet, spreading them out in a single layer. Roast the carrots, turning them with tongs halfway through the cooking time, until lightly caramelized in spots, about 35 minutes.

Meanwhile, grate the zest from the lime, then halve the lime and squeeze enough juice to total about tbsp. About 5 minutes before the carrots are done, in a very small pan, combine the honey, lime zest and juice, and cayenne pepper over medium heat and stir until hot and bubbly.

When the carrots are ready, remove from the oven, pour the honey mixture evenly over them, and turn them with tongs to coat well. Taste a carrot and add more lime juice, cayenne, and/or salt as desired. Transfer to a warmed serving dish and serve right away.