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Preheat oven to 430ºF/220°C.
Cut the carrots into chunks about 2"/ 5cm in length. Cut the thicker chunks in half lengthwise so that all your chunks are roughly the same length and width.8 carrots
Place the carrots on a heavy-duty roasting tray and drizzle with oil. Toss the carrots to ensure they are fully coated. (I find my hands are the best way to do this)2 tbsp olive oil
Spread the carrots out on the tray and roast for 35 minutes, turning once.
While the carrots are roasting, combine the sauce ingredients in a small bowl or jug.¼ cup hot sauce2 tbsp honey½ tsp onion powder½ tsp garlic powder½ tsp smoked paprika
Remove the carrots from the oven and pour over the sauce. Stir to coat them and roast for a further 10 minutes. (Keep a close eye on them so the sauce doesn't burn)
Remove from the oven and transfer to a serving dish. Sprinkle with the blue cheese crumbles and serve.¼ cup blue cheese crumbles