Spicy Honey-Roasted Carrots

The tiny amount of hot sauce actually helps enhance the natural sweetness of the carrots and raisins. Baby carrots come bagged in various weights. Use either two 7-ounce bags or one 16-ounce bag.

Yield: 4 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 98
  • Calories from fat: 17%
  • Fat: 1.9g
  • Saturated fat: 0.3g
  • Protein: 1g
  • Carbohydrate: 20.9g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 371mg
  • Calcium: 38mg


  • 1 teaspoon brown sugar
  • 1 tablespoon honey
  • 1 tablespoon orange juice
  • 1/4 teaspoon hot sauce
  • 1/4 cup raisins
  • 2 (7-ounce) bags baby carrots
  • 1 1/2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper


  1. 1. Preheat oven to 475°.
  2. 2. Combine first 5 ingredients in a small bowl; set aside. Toss carrots with next 3 ingredients on a jelly-roll pan, and spread into a single layer. Bake at 475° for 20 minutes, stirring once. Add honey mixture, and toss well to coat. Bake an additional 3 minutes or until carrots are lightly browned and tender.
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