Honey Soy Roasted Carrots (Print out)

Baby carrots glazed in honey and soy, roasted to tender perfection with sesame and garlic notes.

# What You'll Need:

→ 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

# How to Make It:

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

# Expert Advice:

01 -
  • The glaze turns into a sticky, sweet salty coating that clings to every bite.
  • You only need one bowl and one pan, so cleanup is practically effortless.
  • They look fancy enough for guests but take less time than boiling pasta.
  • The caramelized edges give you those crispy bits everyone fights over.
02 -
  • Don't skip the flip halfway through or one side will char while the other stays pale.
  • If your glaze looks thin, let the carrots roast an extra 3 to 5 minutes so it reduces and clings better.
  • Crowding the pan traps steam and you'll end up with soggy carrots instead of caramelized ones.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling, it deepens their flavor and makes them extra fragrant.
  • Use a silicone brush to coat any stubborn carrots that didn't pick up enough glaze in the bowl.
  • If your carrots are on the thicker side, add 5 minutes to the roasting time so they get tender all the way through.
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