Can I use frozen cranberries?

Yes. Add them straight from the freezer and roast 2–3 minutes longer. Watch for a jammy look with a few burst berries so hot honey roasted carrots with cranberries stay glossy, not dry.

What temperature and timing work best?

A 425°F oven with a preheated sheet pan. Roast carrots 15 minutes, then add cranberries and hot honey for 8–12 minutes more, watching color and texture.

How do I make it less spicy for sensitive eaters?

Blend hot honey with regular honey or use a lighter drizzle. Finish with orange zest and herbs for brightness without adding extra sugar.

Can I make this ahead of time?

Yes. Par-roast 10–12 minutes, cool, and refrigerate. Finish with cranberries and hot honey right before dinner so hot honey roasted carrots with cranberries taste freshly made.

Can I double the recipe for a crowd?

Use two pans for space, and rotate racks halfway. Crowding traps steam and blocks browning.

Do baby carrots and large carrots cook the same?

Both work. Bias-cut large carrots brown especially well thanks to extra surface area. Adjust time a minute or two according to thickness.

Hot Honey Roasted Carrots with Cranberries

Description

Hot honey roasted carrots with cranberries are a cozy 30-minute holiday side with caramelized edges, jammy cranberries, and a glossy sweet-heat glaze. A simple two-phase roast on a preheated sheet pan keeps carrots crisp-tender and cranberries plump, with a bright finish of orange zest and herbs.

Ingredients

Scale

2 lb carrots (baby, or large carrots cut on 1/2-inch bias)
1 1/2 cups cranberries (fresh or frozen)
1/4–1/3 cup hot honey (to taste)
2–3 tbsp olive oil
1–1 1/4 tsp kosher or pink salt (to taste)
1/2 tsp freshly ground black pepper
1 tsp orange zest (plus a small squeeze of juice, optional)
1 tsp chopped rosemary or thyme (optional)
2–3 tbsp toasted pecans or pistachios (optional)
2–3 tbsp crumbled feta or goat cheese (optional)

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Instructions

Preheat the oven to 425°F. Place a rimmed baking sheet inside to preheat.
If using large carrots, cut them on a 1/2-inch bias for even browning. Pat cranberries dry if rinsed.
Toss carrots with olive oil, salt, and black pepper until evenly coated.
Carefully spread carrots on the hot sheet pan in a single, uncrowded layer.
Roast for 15 minutes, until edges begin to caramelize and centers are tender.
Scatter cranberries over the carrots. Drizzle hot honey over everything and toss gently to coat.
Roast 8–12 minutes more, until cranberries look jammy with a few burst berries and the carrots have a glossy glaze.
Finish with orange zest (and a small squeeze of juice if you like). Taste and adjust salt.
Add optional toppings: toasted nuts for crunch and feta or goat cheese for creamy contrast.
Serve immediately on a warm platter. Keep a little extra hot honey at the table for those who like more heat.

Notes

Frozen cranberries need 2–3 extra minutes.
For milder heat, blend hot honey with regular honey.
For deeper caramel notes, mix hot honey 1:1 with maple syrup.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: per serving, approximate
Calories: 150 kcal
Sugar: 15 g
Sodium: 260 mg
Fat: 6 g
Carbohydrates: 24 g
Fiber: 5 g
Protein: 2 g
Cholesterol: 5 mg