Oxbow Farm & Conservation Center

Carrots Glazed w/ Sriracha & Honey

From my kitchen

This is a beautiful way to cook baby carrots, stunning to look at and addictively tasty. If you don’t want the heat, they are (almost) as good w/ just the butter and honey, and a sprinkling of fresh herbs like thyme or parsley.


  • 1 bu Baby carrots or lb adult carrots, sliced ¼” thick
  • 2 T Butter
  • 1 T Honey
  • 1 tsp Sriracha hot sauce, more or less to your liking
  • Pinch of kosher salt, to taste
  • 1/4 C Water

  • Scrub the carrots and trim the greens, leaving about 1” because it looks good.  There is no need to peel carrots unless they have been in storage for a long time and their skins are dried out.

  • Put carrots, butter, honey, Sriracha, salt & water into a medium saucepan. Heat over high heat until it boils. Reduce the heat to medium-low, cover pan and cook for 5 minutes. Uncover the pan and give the carrots a toss. Increase the heat a bit to boil off the liquid.

  • Cook, stirring occasionally until the water is evaporated and the carrots are glazed w/ butter & honey. Taste to make sure carrots are done to your liking, if not cook a bit longer stirring to prevent burning. Adjust seasoning if needed and serve (note: if too spicy add more honey).