These Hot Honey Glazed Carrots are a twist on your classic holiday dish. They are tender, buttery, sweet and savory with just a touch of heat.
Recipe highlights
If you want to add a different twist to your classic holiday sides, these carrots are a great start. They don't deviate too far from the traditional glazed carrots but add a nice touch of heat that your guests will love.
This dish is easy to make with minimum prep time and an easy clean up, perfect for a last-minute side dish.
Ingredients:
- Honey: Use regular liquid honey, the one that comes in a squeeze bottle works best here.
- Carrots: You can use whole carrots cut into matchsticks or coins or baby carrots like I did here.
- Hot sauce: Use your favorite hot sauce, I used Frank's but Sriracha would work here as well.
- Dried crushed red pepper flakes: They add an extra layer of heat and color to the dish.
- Pomegranate arils: They create a sweet contrast of flavors and fresh bite to this carrots.
- Parsley: To add a pop of green color and a subtle herb flavor.
- Feta cheese: This is the cherry on top on this dish. It adds a bit briny flavor and creates a beautiful contrast of sweet and savory in this dish. You could use goat cheese here as well in place of the feta.
- Butter.
- Garlic.
These carrots have a subtle amount of heat. You can increase it to your liking by adding more hot sauce and red pepper flakes.
You could also leave the hot sauce and chili pepper flakes out and make these carrots kid-friendly.
Recipe process
Start by boiling the carrots with a bit of salt to soften them quickly.
In a small sauce pot combine the honey, hot sauce and crushed red pepper flakes and whisk until combined. Heat on medium heat for about 10 minutes.
In a skillet add the butter and garlic and cook for 1 minute until it is fragrant.
Add the carrots and hot honey and cook for 5-10 minutes stirring constantly.
Serve the carrots on a platter and garnish with the parsley, pomegranate seeds and feta.
I like to use my braiser skillet to cook the carrots because they plenty of space and cook evenly.
Serving suggestions
These glazed carrots are a stunning side dish that deserves a spot on your holiday table.
They are the perfect Easter side dish along with these Brussels sprouts.
Serve them with your favorite Easter Ham or your protein of choice.
Storage and reheating
Store the carrots in an airtight container in the fridge for up to 3 days.
I suggest not reheating the leftover carrots and serving them cold or room temperature since the feta would melt if reheated.
Hot Honey Glazed Carrots
Ingredients
Hot honey
- ⅓ cup honey
- 1 teaspoon hot sauce
- ½ teaspoon dried crushed red pepper flakes
Glazed carrots
- 1 pound baby carrots
- 1 teaspoon salt
- 2 tablespoons salted butter
- 2 cloves garlic minced
- 3 tablespoons pomegranate seeds
- 3 tablespoons feta cheese crumbled
- ½ tablespoon parsley chopped
Instructions
- In a small sauce pot over medium heat add the honey, hot sauce and red pepper flakes. Heat for 5-10 minutes, set aside.⅓ cup honey, 1 teaspoon hot sauce, ½ teaspoon dried crushed red pepper flakes
- In a large skillet, big enough to hold the carrots in one layer, add water and salt. Bring carrots to a boil over medium high heat for 10 minutes.1 pound baby carrots, 1 teaspoon salt
- Set carrots aside and discard the water.
- In the same skillet add the butter and minced garlic and cook for 1 minute until fragrant.2 tablespoons salted butter, 2 cloves garlic
- Add the carrots and drizzled the honey on top. Cook over medium heat for about 10 minutes until the glaze is sticky.
- Serve and garnish with parsley, feta and pomegranate.3 tablespoons pomegranate seeds, 3 tablespoons feta cheese, ½ tablespoon parsley
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