Recipe: Hot Mānuka Honey Roasted Carrots

If you’re looking for a side dish that feels effortless yet elevated, these hot mānuka honey roasted carrots are it. Sweet, spicy, creamy, and fresh all at once, this dish is a modern twist on classic honey-glazed carrots. Perfect for holiday tables, dinner parties, or anytime you want vegetables to steal the spotlight.

The star of the show? Mānuka honey, gently infused with fresh red chilli to create a hot honey that’s deeply flavorful, naturally complex, and endlessly versatile.

Why You’ll Love This Dish

• Sweet heat from chilli-infused mānuka honey 
• Creamy whipped feta and Greek yoghurt for balance
• Bright pops of pomegranate and mint
• Simple ingredients, big visual impact

How to Make Hot Honey Roasted Carrots

1. Make the Hot Honey

Warm 3 tablespoons mānuka honey gently in a small saucepan. Pour into a clean jar and add thinly sliced fresh red chilli. Let infuse for at least 2 hours (or longer for more heat).
Tip: This hot honey keeps for months and is amazing on everything from roasted veggies to grilled cheese.

2. Roast the Carrots

Preheat your oven to 200°C (400°F).
Arrange 2 bunches of baby carrots in a baking dish. Drizzle with 2–3 tablespoons extra virgin olive oil and sprinkle with 1 teaspoon sumac. Toss to coat, then roast for 25–30 minutes, until golden, tender, and lightly caramelized.

3. Whip the Feta

In a bowl or food processor, blend:

• 150g feta
• 2 cups Greek yoghurt
• 2 cloves garlic, crushed

Whip until smooth, airy, and creamy. Spread generously across your serving plate.

4. Assemble & Finish

Nestle the roasted carrots over the whipped feta.
Drizzle generously with hot mānuka honey, then scatter pomegranate seeds and fresh mint leaves over the top.

5. Serve & Enjoy

Serve warm and watch this dish disappear. It pairs beautifully with roasted meats, grilled halloumi, or as part of a vibrant vegetarian spread.

Serving Tip:
Make extra hot honey! You’ll want it on roasted squash, pizza, yogurt bowls, and even cocktails.