Save I discovered these roasted carrots on a Tuesday evening when my farmers market haul was sitting on the counter, and I needed something quick but impressive for dinner. The baby carrots were so vibrant orange I couldn't resist tossing them with honey and soy sauce—a combination that seemed risky at first but turned into something I make constantly now. What started as an experiment became the side dish people ask me about.
My partner actually became a believer in vegetable side dishes because of this recipe—he'd taste the caramelized edges and ask for seconds, which had never happened with any carrot dish before. Watching someone discover they actually love roasted vegetables is oddly satisfying, and these carrots have that magic quality.
Ingredients
- Baby carrots: Use the smallest ones you can find because they roast faster and stay tender without getting mushy—if you only have regular carrots, cut them into batons about the same size.
- Honey: Brings sweetness and helps create that caramelized crust, but don't skip the soy sauce or the balance tips too sugary.
- Soy sauce: The secret to depth here—it adds umami and saltiness that makes people taste something special without knowing what it is.
- Olive oil and sesame oil: The combo of both matters; sesame oil alone would be too intense, but together they build richness and a toasted aroma.
- Garlic: Mince it fine so it distributes evenly and doesn't burn—large chunks turn bitter in the oven.
- Black pepper: Freshly ground tastes noticeably better here than pre-ground, adding a gentle heat that balances the sweetness.
- Sesame seeds and fresh herbs: These are truly optional but they add textural contrast and a finishing flourish that makes it feel intentional.
Instructions
- Heat your oven and prep:
- Preheat to 200°C (400°F) and line a baking sheet with parchment paper so the carrots don't stick and cleanup is minimal.
- Build the glaze:
- In a large bowl, whisk honey, soy sauce, olive oil, sesame oil, garlic, and black pepper together until smooth and emulsified. You should smell the garlic and sesame coming through—that's how you know the proportions are right.
- Coat the carrots:
- Add baby carrots to the bowl and toss gently but thoroughly until every carrot glistens with glaze. This is where the magic starts—the coating is what creates that caramelized finish.
- Arrange and roast:
- Spread carrots in a single layer on the prepared sheet and pour any remaining glaze over them, then roast for 20–25 minutes, turning halfway through. You'll know they're done when the edges are deeply caramelized and a fork slides through easily.
- Finish and serve:
- Transfer to a serving dish and sprinkle with sesame seeds and fresh herbs if you're using them. Serve warm, ideally right out of the oven when they're still slightly glazed and steaming.
Save These carrots have a way of disappearing from the plate before anything else, and I realized they worked because they're sweet enough to feel indulgent but balanced enough not to overwhelm a meal. That's when I started bringing them to potlucks instead of complicated casseroles.
Why This Glaze Works
The magic here is that honey and soy sauce are both sticky and caramelize-friendly, but they pull in opposite flavor directions—honey wants sweet, soy wants savory and salty. They meet in the middle and create something that tastes more complex than the individual ingredients suggest. The sesame oil whispers in the background with a toasted note that makes people pause and ask what that flavor is.
Serving and Pairing
I've served these alongside roasted chicken, grilled salmon, crispy tofu, and even just with rice and greens, and they work every single time. They're also unexpectedly good at room temperature the next day if you have leftovers, though that rarely happens in my kitchen. The slight sweetness of the glaze plays nicely with protein that's savory or spiced, and they add color to any plate.
Flavor Variations and Tweaks
I've experimented with this recipe more than I expected to—one time I added a pinch of chili flakes to the glaze and it elevated the whole thing into something more interesting, with a slow heat building underneath the sweetness. Another time I substituted maple syrup for honey because that's what I had, and honestly it was equally delicious, maybe even richer. For a vegan version, maple syrup is your friend; it performs exactly like honey here and sometimes I prefer it.
- Try adding red pepper flakes to the glaze for a subtle kick that builds as you eat.
- A splash of rice vinegar or lime juice in the glaze adds brightness if the carrots feel too sweet to your taste.
- Mix in chopped fresh ginger with the garlic for warmth and complexity that pairs well with Asian-inspired meals.
Save These carrots have become one of those recipes I reach for when I want something that feels effortless but tastes like you tried, which might be the highest compliment a side dish can receive. Make them once and you'll understand why they keep reappearing on my table.