Sweet and spice and everything nice… that just about sums up these wonderfully spicy roasted carrots. This is a set-it and forget-it recipe. Basically, we’re going to mix together all the delicious layers of flavor, toss it in the oven and forget about it until its done. It couldn’t be easier. Next time you’re looking for a sweet and spicy side dish, give my sweet and spicy roasted carrots a try.
This Sweet and Spicy Roasted Carrots recipe is: Gluten Free, Low Carb, Paleo & On Fire!
We enjoyed these delightfully spicy roasted carrots with sesame seared chicken strips that I cooked in the wok. So yummy.
I’ve been working on a cold Asian style carrot salad for weeks now… and it just won’t come together for me for some reason. The flavors are always out of balance, which is really frustrating. I’m not sure if it is due to the different sweetness levels from one carrot to the next. Who knows. What I did create, however, was a wickedly spicy sauce that I fell in love with.
The sauce I created was almost too hot, so I dialed it back a bit with some organic 100% honey. The result was just fantastic. Instead of a sweet and sour sauce, I created a sweet and spicy sauce that dances across the tongue.
At first I put it on some mixed veggies in the wok. It was really tasty. Then I looked in the fridge and saw a couple bags of baby carrots begging to be used before their pending expiration. I mixed everything together and roasted it in the oven for 30 minutes. Wow. It tastes really good. Since my other carrot recipes had failed so many times, I went and bought some rainbow baby carrots and tried it again. Perfectly delicious and ready to be shared with the world. Enjoy these wonderful sweet and spicy roasted carrots.
Do you have to use chop sticks to eat these roasted carrots? No. But I thought it was fun.
I get a lot of response asking how to dial back the heat on some of my recipes. I love QUALITY heat… not just the heat that melts your face. This recipe for sweet and spicy roasted carrots on the hotter end of the scale, so here’s what I would do to reduce the burn.
First, don’t use the hot peppers. I love Fresno and Jalapeno peppers, but they can be pretty hot. Instead, try a Poblano or an Anaheim which will have less impact on your taste buds.
Next, use less chili paste or a touch more honey… or both!
And finally, if you really want a lot less heat: try my Butter Braised Carrots with Thyme recipe. No heat. Tons of flavor.
Adding a few sliced scallions really enhances the flavor of the oven roasted carrots.
A twist on Sweet & Sour Roasted Carrots... instead of the pucker face, this recipe will bathe your tastebuds with a subtle inferno.
Preheat your oven to 400F while mixing the ingredients together.
In a medium to large bowl, combine the carrots, sesame oil, honey, chili paste, lime just, sliced peppers and salt.
Add some fresh cracked pepper if you like it.
Spread evenly on a rimmed baking sheet. I do not line it because the foil tends to tear as the honey caramelizes.
Place the carrots on the middle rack in the oven for 15 minutes. Stir and continue to roast for 15 more minutes.
Using a spatula, scrape up all the goodies from the bottom of the pan and mix around with the carrots.
Use lower heat peppers such as Anaheim or Poblano.
Reduce the amount of chili paste.
Increase the amount of honey (very sparingly).
Make sure that you drain the baby carrots well before using. Most baby carrots come packaged with water to keep them hydrated. The water will make the sauce very thin if it is not removed prior to roasting.
If you're looking for a wine to pair with this dish, try a dry riesling or a citrus packed sauvignon blanc.
All nutritional data supplied by Nutrifox and may not be 100% accurate.