Honey Sriracha Carrots Recipe

Carrots: Peeled and cut into sticks, these are the main ingredient and provide a sweet, earthy base.

Olive oil: Helps to roast the carrots evenly and adds a subtle richness.

Sriracha: A spicy hot sauce that gives the dish its signature kick.

Maple syrup: Adds a natural sweetness that balances the heat from the sriracha.

Soy sauce: Adds a savory umami flavor to the dish.

Garlic powder: Provides a mild garlic flavor without the need for fresh garlic.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spiciness and depth.

When roasting carrots, ensure they are cut into uniform sticks to promote even cooking. Tossing them halfway through the roasting process helps achieve a consistent caramelization, enhancing their natural sweetness and balancing the heat from the sriracha.

• Olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor, making it a great alternative for roasting.

• Sriracha - Substitute with chili garlic sauce: Chili garlic sauce provides a similar heat and garlic flavor profile, maintaining the spicy kick.

• Maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness and consistency, making it a suitable vegan alternative.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free soy sauce alternative that offers a similar umami flavor.

• Garlic powder - Substitute with granulated garlic: Granulated garlic has a similar texture and flavor, making it an easy swap.

• Salt - Substitute with sea salt: Sea salt provides a similar level of saltiness and can be used in the same quantity.

• Black pepper - Substitute with white pepper: White pepper offers a similar peppery heat but with a slightly different flavor profile, adding a unique twist.

• Allow the carrots to cool completely before storing. This helps prevent condensation, which can make the carrots soggy.

• Transfer the cooled carrots to an airtight container. Glass containers with tight-fitting lids are ideal for maintaining freshness.

• Store the container in the refrigerator. The Honey Sriracha Carrots will keep well for up to 4-5 days.

• For freezing, spread the cooled carrots in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.

• Place the baking sheet in the freezer for 1-2 hours, or until the carrots are frozen solid.

• Transfer the frozen carrots to a freezer-safe bag or container. Label with the date to keep track of freshness.

• Store in the freezer for up to 2-3 months. For best results, use within this time frame to maintain optimal flavor and texture.

• To reheat, preheat your oven to 350°F (175°C). Spread the frozen carrots on a baking sheet and bake for 10-15 minutes, or until heated through.

• Alternatively, you can reheat the carrots in a microwave-safe dish. Cover and microwave on high for 2-3 minutes, stirring halfway through, until warmed evenly.

• For a quick stovetop method, heat a small amount of olive oil in a skillet over medium heat. Add the frozen carrots and cook, stirring occasionally, for 5-7 minutes, or until heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover carrots on a baking sheet in a single layer.
  3. Cover the baking sheet with aluminum foil to prevent the carrots from drying out.
  4. Heat for about 10-15 minutes, or until the carrots are warmed through.
  5. Remove the foil for the last 5 minutes if you want to regain some of that roasted crispiness.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or a splash of water to the skillet.
  3. Add the leftover carrots to the skillet.
  4. Stir occasionally, heating for about 5-7 minutes until the carrots are warmed through.

• Microwave Method:

  1. Place the leftover carrots in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Microwave on high for 1-2 minutes, stirring halfway through.
  4. Check the temperature and continue to heat in 30-second intervals if needed.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover carrots in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for desired warmth and crispiness, and heat for an additional 2-3 minutes if necessary.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftover carrots in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until the carrots are heated through.
  4. This method helps retain moisture and keeps the carrots tender.

• Oven: Used to roast the carrots at a high temperature, ensuring they become tender and slightly caramelized.

• Mixing bowl: Essential for whisking together the olive oil, sriracha, maple syrup, soy sauce, garlic powder, salt, and black pepper, and for tossing the carrot sticks to coat them evenly with the sauce.

• Whisk: Utilized to blend the sauce ingredients smoothly and evenly.

• Baking sheet: Provides a flat surface to spread the carrots in a single layer, allowing them to roast evenly.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup and to prevent the carrots from sticking.

• Knife: Necessary for peeling and cutting the carrots into sticks.

• Cutting board: Provides a safe and stable surface for peeling and cutting the carrots.

• Measuring spoons: Used to accurately measure the olive oil, sriracha, maple syrup, soy sauce, garlic powder, salt, and black pepper.

• Spatula: Handy for stirring the carrots halfway through the roasting process to ensure even cooking.

Pre-cut carrots: Buy pre-cut carrot sticks from the store to save time on peeling and cutting.

Mix sauce ahead: Prepare the sauce mixture in advance and store it in the fridge for up to a week.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup.

Batch cooking: Double the recipe and store extra roasted carrots in the fridge for quick meals throughout the week.

Quick toss: Use a large ziplock bag to toss the carrots with the sauce for even coating and minimal mess.