Outdoor Cooking & Charcoal Oven Recipes / Roast

Honey and chilli roasted carrots in the Charlie Roasting Tray

Cooked in the Charlie Charcoal Oven

Roasted Honey and Chilli Carrots

Honey brings out the sweetness of whole carrots; chilli gives them a little bite. Steamed first, then roasted in butter in Charlie, they finish tender with sticky, coloured edges. These are carrots you might find yourself going back for.

Mark O'BrienChef
Roast
Prep10 minutes
Cook1 hour 15 minutes to 1 hour 45 minutes
Serves4 to 6
DifficultyEasy
Oven temperature180 to 200°C (355 to 390°F)
RackCharlie Roasting Tray on the middle rack, lidded at first and then uncovered
CharcoalAbout half a football of good quality lumpwood charcoal, such as Stag Charcoal

Charlie Oven — https://charlieoven.com/en-us/blogs/charcoal-recipes/roasted-honey-chilli-carrots-recipe

Share

EmailPin this recipe

Ingredients

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

  • Charlie Charcoal Oven$6,400.00Choose your oven
  • Deep Roasting Tray Rack$317.00
  • Deep Roasting Tray Rack Lid$51.00
Deep Roasting Tray Rack and Deep Roasting Tray Rack Lid $368.00 together

Method

Before You Start

  1. Peel and trim the carrots. Leave small carrots whole and halve very thick ones lengthways so they cook evenly.
  2. • Use the Charlie Roasting Tray with its lid for the first stage of cooking.
  3. • Cook over good quality lumpwood charcoal.

Charlie Oven Setup

  1. Use good quality lumpwood charcoal, ideally Stag Charcoal. Build a fire using roughly half a football sized pile of charcoal placed directly on the fire grates.
  2. Bring the Charlie Oven to around 180 to 200°C (355 to 390°F) and set it at that temperature by pushing both vent knobs in to one inch open.
  3. Place the Charlie Roasting Tray onto a middle rack where it will receive steady, even heat.

Method

  1. Arrange the carrots in the Charlie Roasting Tray in a single layer.
  2. Pour 100ml of water into the base of the tray and season well with sea salt and freshly ground black pepper.
  3. Fit the lid to the roasting tray and place it into the Charlie.
  4. Cook with the lid on until the carrots are almost tender. Start checking after 40 minutes; large whole carrots may take around 1 hour. A small knife should slide in with just a little resistance. If the tray is drying out before they are tender, add a splash of water and replace the lid.
    40 min timer
  5. Carefully remove the roasting tray from the oven and lift off the lid.
  6. Add the remaining 50ml of water along with the 35g diced butter. Turn the carrots so they are evenly coated.
  7. Return the roasting tray to the Charlie without the lid.
  8. Continue roasting, turning the carrots every 15 to 20 minutes. As the water evaporates, the butter coats the carrots, helping them roast and develop a rich golden colour.
  9. Once the carrots are golden and caramelised, drizzle over 1 tbsp honey and sprinkle with ¼ tsp chilli flakes, or a little more to taste.
  10. Cook for a further 5 to 10 minutes, keeping an eye on the honey so it does not burn. The carrots should be tender all the way through with a sticky, glossy glaze.
  11. Taste and adjust the seasoning before serving.

More recipes

The cook

Mark O'Brien

Chef

Mark O’Brien was a finalist on MasterChef: The Professionals 2026 and the first Irish chef to reach the final. After more than a decade in top London restaurants, he now runs Snake Oil Barbecue in Margate, bringing serious chef skills to his love of American BBQ and cooking over fire.

More recipes by Mark O'Brien

Frequently asked questions

  • Why cook the carrots with the lid on first?

    The lid traps steam inside the tray, helping the carrots cook through before roasting. Use 100ml water to start and check for tenderness after 40 minutes. Large whole carrots may need around an hour. Add a splash more water if the tray is drying out.

  • When should I add the honey and chilli?

    Only once the carrots are well caramelised. Drizzle over the honey and chilli flakes near the end, then keep cooking until the honey forms a sticky glaze. Adding honey too early risks it burning before the carrots are tender.

  • Can I make honey chilli carrots for fewer people?

    Yes. This recipe starts with 1kg of carrots, enough for 4 to 6 as a side. For 500g, halve the butter, honey and chilli and use a smaller lidded tray. Use enough water to cover the base shallowly rather than halving it automatically. Cooking time depends mainly on the thickness of the carrots, so check for tenderness.

  • What temperature should Charlie be for roasting carrots?

    Hold Charlie at 180 to 200°C (355 to 390°F) by pushing both vent knobs in to one inch open. About half a football of good quality lumpwood charcoal gives steady heat, with the roasting tray on a middle rack.