Roasted Baby Carrots with a Honey Sriracha Glaze

These beautiful roasted baby carrots are glazed with honey, butter and a touch of Sriracha for just a hint of spice. They would make the perfect side dish for your Easter brunch or dinner.

As they say, life happens. It’s been a crazy ten days for me, and I am just getting caught up; well kind of.

Last week, I was in the Pacific Northwest with my son looking at Universities. We visited the University of Oregon, University of Puget Sound and University of Washington. We were blessed with sunny skies and beautiful spring weather. All three campuses were extraordinarily beautiful and hold great promise in my son’s eyes.  Personally, I am hoping he finds a school he loves a little closer to San Diego. I’m going to miss him terribly.

We had some extra time to explore some of our favorite spots in Eugene and Seattle (all of the following pictures were taken by my son Jake - check out more pics on his website).

Williamette River, Eugene

Pike Place Market

View of Safeco Field and Mount Ranier

Tulips at the Market

Pioneer Square

And now that were home, I know it truly is Spring - for the fourth season in a row we have a hummingbird nest in our backyard. The Mama is just hanging out on the eggs right now (the eggs are generally the size of large tictacs). Once the babies are born I will update you. They are just so precious.

Now I’m suffering from a little stomach bug that just has me feeling icky enough to mostly stay out of the kitchen. However, I had these baby globe carrots that were just screaming Easter to me. I got myself out of bed to roast and glaze these beautiful orange veggies that you may want to include in one of your meals this weekend. The buttery sweet glaze perfectly highlights the baby carrots and the Sriracha adds a little heat right at the end to make them extra tasty. Plus they are so cute and this time of year is perfect for fresh and wonderful produce.

Roasted Baby Carrots with a Honey Sriracha Glaze

Recipe by Liz Hughes - Virtually Homemade

Prep time: 10 minutes
Cook time: 20 minutes
Yield: 4 servings
Ingredients

• 1 pound baby globe or plain baby carrots, scrubbed and peeled with 1/2 to 1 inch of stem left on end (see picture above)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 1 tablespoon honey
• 1 teaspoon Sriracha
• Kosher salt to taste
• Chopped flat leaf parsley for garnish (optional)

Cooking Directions

1. Preheat oven to 400 degrees F.
2. If using globe carrots, cut in half lengthwise. Place carrots on a baking sheet and toss with olive oil.
3. Roast for 10 minutes, and then stir the carrots. Roast for another 10 minutes until the carrots are lightly brown and tender.
4. While the carrots are roasting, melt butter in a small microwave safe dish for about 20 seconds. Whisk in honey and Sriracha until emulsified.
5. Remove carrots from oven and drizzle with the honey glaze. Toss the carrots and add salt to taste and garnish with parsley if desired. Serve warm.

Enjoy these Easter side dish recipes from some of my favorite food bloggers and FN Dish (Food Network):

Feed Me Phoebe: Roasted Carrots with Za'atar
Jeanette's Healthy Living: Broccoli Cauliflower Carrot Salad with Greek Yogurt Honey Dressing
Dishin & Dishes: Spring Couscous Salad
The Lemon Bowl: Za'atar Roasted Carrots and Green Beans
Devour: 6 Easy Easter Sides
Napa Farmhouse 1885: Spring Asparagus and Pancetta Bruschetta
Red or Green: Green Bean and Potato Salad with Feta and Peppers
Virtually Homemade: Roasted Baby Carrots with a Honey Sriracha Glaze
Cooking With Elise: Ham and Cheese Party Rolls
Bacon and Souffle: Spring Pea and Mint Frittata
Taste With The Eyes: A Spring-y Twist on Shrimp and Melon
FN Dish: Easy Easter Sides