Spicy Honey-Glazed Carrots with a Zingy Twist (The Easter Side Dish You Didn’t Know You Needed)

Featuring I Am Hot Honey

Let’s face it—Easter spreads are often ruled by pastel fluff, marshmallow chicks, and beige casseroles. But this year, it’s time to put the hot in your honey and bring some real flavor to the table.

Introducing: Spicy Honey-Glazed Carrots with I Am Hot Honey. Sweet, sassy, a little fiery—and yes, even the bunny would approve.

Ingredients:

• 500g carrots (baby carrots or sliced large carrots—whatever’s in your fridge)
• 2 tablespoons olive oil
• 2 tablespoons I Am Hot Honey
• 1 tablespoon fresh orange juice (zest it too for extra glam)
• Pinch of sea salt
• Crack of black pepper
• Optional: sprinkle of crushed pistachios or sesame seeds for crunch
• Fresh thyme or parsley to garnish (aka make it ‘Gram-worthy’)

Method:

1. Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
2. Toss your carrots in olive oil, a good drizzle of I Am Hot Honey, orange juice, salt, and pepper. Get your hands in there—make them feel loved.
3. Roast for 25–30 minutes, shaking halfway through, until they’re golden and caramelized with those sexy crispy edges.
4. Drizzle with a touch more I Am Hot Honey straight out of the oven (because extra is encouraged), and scatter over herbs and crushed nuts.
5. Serve hot—and watch everyone ditch the ham for the veg.

Why it works:

• The Manuka gives it depth.
• The Chili + Wasabi says “don’t underestimate the carrots.”
• The Collagen + ACV combo makes it feel indulgent and virtuous.
• It’s plastic-free, flavor-full, and table-hot.

Pro tip:

Make extra. These get eaten off the tray before they hit the plate. Leftovers? Toss them into a salad the next day with feta and quinoa, and call it balance.

This Easter, skip the soggy sides. Turn up the heat, the flavor, and the buzz and repeat after me -  I Am Hot Honey.