Honey Soy Roasted Carrots (Printable View)

Tender baby carrots roasted with a sweet soy and honey glaze, offering vibrant flavor and a caramelized texture.

# Needed Ingredients:

→ Vegetables

01 - 1 lb baby carrots, peeled and trimmed

→ Glaze

02 - 2 tbsp honey
03 - 2 tbsp soy sauce (use tamari for gluten-free)
04 - 1 tbsp olive oil
05 - 1 tsp sesame oil
06 - 1 clove garlic, finely minced
07 - ½ tsp freshly ground black pepper

→ Garnish (optional)

08 - 1 tsp toasted sesame seeds
09 - 2 tbsp chopped fresh parsley or cilantro

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together honey, soy sauce, olive oil, sesame oil, garlic, and black pepper until well combined.
03 - Add the baby carrots to the bowl and toss thoroughly until evenly coated with the glaze.
04 - Spread the glazed carrots in a single layer on the prepared baking sheet, pouring any leftover glaze over them.
05 - Roast for 20 to 25 minutes, turning once halfway through, until the carrots are tender and caramelized.
06 - Transfer carrots to a serving dish. Sprinkle with toasted sesame seeds and chopped fresh herbs if desired. Serve warm.

# Expert Hints:

01 -
  • They're ready in under 40 minutes and taste like you spent hours in the kitchen.
  • The glaze caramelizes into something both sweet and savory that transforms simple baby carrots.
  • Works for weeknight dinners or fancy dinner parties without any extra effort.
02 -
  • Don't skip turning the carrots halfway through—the side touching the pan gets beautifully caramelized, but you need to flip them to get that on all sides.
  • The glaze will look thin before roasting but thickens as the carrots cook and the liquid reduces; this is exactly what you want.
  • If your carrots aren't caramelizing enough, increase your oven temperature slightly next time—every oven has personality.
03 -
  • Use a parchment paper because it prevents sticking and means you can pour every drop of that glazed goodness right onto the plate—no waste, no scraping.
  • If you're doubling the recipe, don't double the garlic; use one and a half cloves instead or it overwhelms everything else.
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