Roasted Carrots with Honey Sriracha

Honey Sriracha Roasted Carrots - Roasted baby carrots in a sweet and spicy honey sriracha glaze. So easy and delicious, takes only 10 minutes active time. While Sriracha can be very spicy, I used a small amount to give it just enough heat. The sweetness from the honey tones it down. The end results are tender, soft, absolutely tasty baby carrots.

12 oz baby carrots (340 g)
2 Tbsp. unsalted butter, melted
1½ Tbsp. pure honey
1 tsp. Sriracha
1 pinch kosher or sea salt
½ Tbsp. fresh parsley, chopped

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

In a mixing bowl, add the carrots, butter, honey, Sriracha, salt and parsley. Stir and toss well so the carrots are nicely coated with the Honey Sriracha mixture.

Transfer to the carrots to a baking sheet or pan lined with parchment paper. Arrange them in a single layer. Roast for 40 minutes. Dish out and serve immediately.