Recipe Share: Honey & Sriracha Steam-Roasted Carrots

Honey Sriracha Steam-Roasted Carrots

Love delicious winter vegetables, roasted until they’re tender, sweet, and caramelized? Hate how freaking long it takes? Meet steam roasting, your new BFF! Fantastic for long-cooking veggies like beets and carrots, steam-roasting basically combines the best of two worlds: the rich flavors from roasting, and the cooking speed of steaming or boiling.

Carrots in a baking dish covered in a Wild Wanderers print Z Wrap

You will need: 

  • A baking dish with a lid
  • Carrots- whatever quantity works with your dish
  • 1C of broth, your choice
  • Splash of olive oil 
  • 2 Tbsp honey
  • 1-2 tsp Sriracha or other chili sauce (sub. red pepper flake if you don’t have Sriracha)
  • Salt
  • Garlic & Ginger (fresh or powder, about 1tsp each, entirely optional)

Here’s how:

  1. Preheat the oven to 400*F
  2. Peel carrots and cut the ends off; if they’re a variety of thicknesses, halve or quarter them to be a roughly uniform size.
  3. Dump your carrots into a baking dish and drizzle with olive oil, toss to coat. If using garlic and ginger, add that here.
  4. Add the broth, the honey, and the sriracha. Toss or stir gently to mix. Put the lid on your baking dish, and pop that in the oven. Set a timer for 35minutes. Carrots should be fork-tender around 35-45minutes cooking.

The broth, honey, and sriracha should come together during cooking to create a sweet and spicy glaze/sauce. This side dish will definitely kick carrots up a few notches!

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