Spiced Roasted Carrots with Hot Honey

Name: Spiced Roasted Carrots with Hot Honey Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 pounds carrots (peeled and cut on a bias into 1-inch pieces); 1 tablespoon salted butter (melted); 1 tablespoon avocado oil; 1 teaspoon paprika; ½ teaspoon garlic powder; ¼ teaspoon cinnamon; 1 ¼ teaspoons salt; ¼ teaspoon black pepper; 1 (5.3-ounce) container full-fat Greek yogurt; 2 tablespoons lemon juice (from 1 lemon); 2 teaspoons lemon zest (divided); 1 ounce fresh basil (thinly sliced); ¼ cup pine nuts (toasted and coarsely chopped); 2-4 tablespoons hot honey or regular honey

Ingredient Notes
How to Make Spiced Roasted Carrots
Why Roasting Brings Out the Best
Fun Ways to Customize This Dish
Spiced Roasted Carrots with Hot Honey Recipe
What to serve with Spiced Roasted Carrots
More Carrot Side Dish Recipes

Restaurant-quality roasted carrots, made easy!

Ever since I made these Air Fryer Roasted Carrots coated in a warm, savory spice blend, I have been obsessed with this flavor combo! So when Justin and I needed a creative side for an Easter dinner, I immediately knew what I wanted to make… Spiced Roasted Carrots with Hot Honey and a bright lemony yogurt sauce to finish them off!

At first, I worried the competing flavors might be too much. But honestly? The deep, earthy spices paired with the bright citrusy yogurt and sticky-sweet hot honey were absolute perfection!! And then the finishing touches—fresh basil and crunchy toasted pine nuts take this dish to a whole new level of gourmet goodness.

This is one of those side dishes that will have your friends and family drooling at first glance and begging for the recipe after they take a bite!

Ingredient Notes

For the exact measurements and detailed instructions, please see the recipe card below.

Carrots. You’ll need large, whole carrots that have been peeled and then cut into thick slices. Try to keep them uniform in size so they roast evenly.
Spices. A mix of paprika, garlic powder, and cinnamon adds the perfect savory depth.
Yogurt. Full-fat Greek yogurt is the way to go! It’s thicker, creamier, and less watery.
Lemon. You’ll need both zest and juice. A Microplane works best to get a super-fine zest.
Basil. Fresh basil at the end elevates the whole dish!
Nuts. Pine nuts were my favorite after testing walnuts and pecans.
Hot Honey. You can grab store-bought (like Mike’s) or make your own homemade hot honey If you’re not into spice, regular honey works just as well.

How to Make Spiced Roasted Carrots

Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.

Prep and season the carrots.

Preheat your oven to 425°F. In a large bowl, toss the carrot slices with melted butter and avocado oil. Sprinkle on the paprika, garlic powder, cinnamon, salt, and black pepper, then mix until evenly coated.

Pro Tip: I always toss veggies in oil/butter before adding any seasonings so they stick well!

Roast in the oven.

Spread the seasoned carrots out in a single layer on a large baking sheet. Roast for 20-25 minutes, flipping them halfway through, until they’re tender and have those beautiful caramelized edges.

Pro Tip: You can also roast these up in the air fryer! Simply cook at 380°F for 20 minutes, shaking the basket halfway through.

Make the lemon yogurt sauce.

While the carrots are roasting, stir together the Greek yogurt, 1 teaspoon lemon zest, and 2 teaspoons lemon juice in a small bowl. Store it in the fridge until you’re ready to serve—it helps keep it super creamy!

Why Roasting Brings Out the Best

Roasting carrots at high heat caramelizes their natural sugars, making them taste even sweeter and richer. The key is to cut them evenly so they roast at the same rate and to flip them halfway through to get that perfect caramelization. Adding butter and oil also ensures they don’t dry out while roasting.

Add the finishing touches and serve!

Spread the yogurt mixture onto the bottom of a serving platter, then arrange the roasted carrots on top. Drizzle generously with hot honey (or regular honey if you’re keeping it mild). Sprinkle with fresh basil, toasted pine nuts, and the remaining teaspoon of lemon zest for that final pop of flavor and color.

Fun Ways to Customize This Dish

Want to switch things up? Here are a few easy swaps:

Carrots: Try rainbow carrots for a colorful twist or even roasted parsnips.
Nuts: Swap pine nuts for chopped pecans, almonds, or even pistachios.
Spices: Add cumin for an earthy depth, cayenne for heat, or smoked paprika.
Yogurt Sauce: Swap Greek yogurt for sour cream or whipped ricotta.
Honey: If you’re not a fan of spice, use plain honey or maple syrup instead.

Can I use baby carrots instead of whole carrots?

Yes! Baby carrots work, but they may roast faster since they’re smaller. Check for doneness around the 15-minute mark to prevent them from getting too soft.

What’s the best way to toast pine nuts?

You can toast pine nuts in a dry skillet over medium-low heat for 2-3 minutes, stirring frequently until golden and fragrant. Or, roast in a 325°F oven for 7-8 minutes, tossing halfway through. (Learn more about How to Toast Pine Nuts.)

Keep an eye on them—they burn quickly!

Is there a substitute for hot honey?

Absolutely! You can use regular honey for a milder taste or mix honey with a pinch of cayenne or red pepper flakes to make your own spicy version.

Can I make this dish ahead of time?

Yes, and it’s so easy to! Roast the carrots and store them separately from the yogurt sauce. Reheat in the oven at 350°F for about 5 minutes before serving, then assemble with the yogurt sauce (making sure to give it a good stir first) and other toppings.

What other herbs can I use instead of basil?

Fresh parsley, cilantro, or mint would all work beautifully! Each will add a slightly different flavor profile but will still keep the dish light and fresh.