Chili Onion Crunch Honey Glazed Carrots

Chili Onion Crunch Honey Glazed Carrots

Recipe by Kelly Scott


  • 2 lbs rainbow carrots
  • 1/4 cup chili onion crisp
  • 3 TB honey 
  • 2 tsp salt
  • 1 Tb olive oil
  • Optional: Pickled raisins
    • ½ cup raisins
    • ½ cup apple cider vinegar 
    • 1 TB pickling spices (such as mustard seeds, peppercorns, star anise, cinnamon sticks)


  1. Preheat oven to 400F
  2. Using the stovetop, in a sauce pan heat and whisk together chili oil honey and olive oil until melted together and turn off heat
  3. Coat carrots in chili honey mixture and salt
  4. Place on a baking sheet lined with tin foil or greased, bake for 40 minutes tossing at 20 minutes 
  5. Take out of oven and plate - enjoy!

Optional - add pickled raisins garnish: 

  1. While baking bring apple cider vinegar to boil and add pickling spices
  2. Pour over raisins in a bowl and let sit uncovered for 30 minutes
  3. Add to carrot dish - enjoy!


  • @kelsey @steph – 1/4 cup! It’s been updated.

    Pat the Spatula on

  • How much of the chili? It just says 1/4.

    Kelsey on

  • You just wrote 1/4 chili onion crisp. Is it 1/4 cup or 1/4 jar?

    Steph on

  • Can’t wait to try! I really like this oil but never know other ways to use it. Have u ever used this chili oil with Brussels sprouts?

    Amy on

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