Save to Pinterest There's something about the way honey caramelizes in a hot oven that makes me pause and actually pay attention to what I'm cooking. I discovered these carrots by accident, really—I had a bag of baby carrots sitting in the fridge and a half-used bottle of sesame oil that seemed too good to waste on anything ordinary. That first batch, the edges turned this deep mahogany brown and the kitchen smelled like a sweet-salty dream. Now I make them whenever I need something that looks impressive but requires almost no actual skill.
I made these for a dinner party last spring when I was trying to impress someone's parents, and my friend who's usually skeptical about vegetables went back for thirds. The carrots had this shine to them from the glaze, and I remember her saying they tasted like candy but also like actual food, which felt like the highest compliment.
Ingredients
- Baby carrots, 500g peeled and trimmed: These should be small and roughly the same size so they roast evenly; if you can only find regular carrots, cut them lengthwise into similar-sized pieces.
- Honey, 2 tbsp: The honey is what catches the heat and caramelizes, creating that mahogany crust, so don't skip it even if you're tempted to use agave.
- Soy sauce, 2 tbsp: Use tamari if you need gluten-free, and give yourself a moment to actually taste it straight from the bottle—that's the umami backbone of this whole dish.
- Olive oil, 1 tbsp: This carries the heat and helps everything brown evenly; regular olive oil is fine, no need to waste expensive stuff.
- Sesame oil, 1 tsp: Just a teaspoon, because this stuff is potent and a little goes a very long way in the best way.
- Garlic, 1 clove minced: Fresh garlic makes an actual difference; the moment you smell it toasting in that glaze, you'll know why it's worth the extra 30 seconds to mince.
- Black pepper, ½ tsp freshly ground: Grind it fresh if you can—pre-ground tastes tired compared to what comes out of a grinder.
- Sesame seeds and fresh herbs for garnish: These are optional but honestly make the whole thing feel finished and special instead of just roasted vegetables.
Instructions
- Get your oven ready and prepare:
- Heat your oven to 200°C (400°F) and line a baking sheet with parchment paper so nothing sticks and cleanup feels less like a punishment.
- Build the glaze:
- In a large bowl, whisk together the honey, soy sauce, olive oil, sesame oil, garlic, and black pepper until it's smooth and the honey has dissolved into everything. You want it to look glossy and unified, not separated.
- Coat the carrots thoroughly:
- Add all your baby carrots to the bowl and toss them with your hands or two spoons until every single carrot is coated in that glaze—this step actually matters because bare spots won't caramelize the same way.
- Spread and roast:
- Arrange the carrots in a single layer on your prepared sheet and pour any remaining glaze over the top. Slide them into the oven and set a timer for about 12 minutes so you remember to turn them halfway through; this helps them brown evenly.
- Watch for caramelization:
- At the 20-minute mark, they should be tender when you poke one with a fork, and the edges should have those dark, sticky, caramelized spots. If they look pale, give them another few minutes.
- Finish and serve:
- Transfer them to a serving dish while they're still warm, scatter sesame seeds and fresh herbs over the top if you're using them, and serve while the glaze is still slightly sticky.
Save to Pinterest These carrots somehow made their way into my regular weeknight rotation, which is when you know something actually works. They've become the thing I make when I want to prove to myself that side dishes don't have to be boring.
Making It Your Own
The beauty of this recipe is how flexible it is with small swaps. I've added a pinch of chili flakes for heat, stirred in a teaspoon of ginger, and once even mixed in a tablespoon of balsamic vinegar to make them deeper and more complex. If you need this vegan, maple syrup works beautifully in place of honey and honestly tastes even richer.
What Works Best Alongside
These carrots have this sticky-sweet-savory thing going that pairs perfectly with anything that needs a bright, vegetable-forward counterpoint. I serve them next to roasted chicken or fish, scatter them over grain bowls with tofu, or even toss them through warm farro for something that feels like actual dinner.
Storage and Make-Ahead
Honestly, these taste best the day you make them while the glaze is still slightly sticky, but they keep in the fridge for a few days and reheat beautifully in a low oven. I've also made the glaze the night before and stored it separately, then tossed and roasted them the next evening with zero difference in the final result.
- Store leftovers in an airtight container and they stay tender and glossy for about three days.
- Reheat at 180°C for about 10 minutes to warm through without drying them out.
- They're actually decent cold straight from the fridge if you want a snack that feels accidentally fancy.
Save to Pinterest The magic of these carrots is that they taste like you actually care about what you're serving, without any of the stress. They're the kind of dish that makes people ask for the recipe.
Recipe FAQs
- → What is the best way to ensure the carrots roast evenly?
Arrange the carrots in a single layer on the baking sheet and turn them halfway through roasting for even caramelization.
- → Can I make this dish vegan?
Yes, simply substitute maple syrup for honey to maintain the glaze's sweetness without animal products.
- → Is tamari a suitable alternative to soy sauce for gluten-free diets?
Absolutely, tamari is a great gluten-free substitute that provides similar savory depth without wheat.
- → What flavors do the sesame oil and seeds add?
Sesame oil adds a rich, toasty aroma while the toasted sesame seeds contribute a nutty crunch as garnish.
- → How can I add a spicy kick to these roasted carrots?
Include a pinch of chili flakes in the glaze mixture before roasting for a subtle, warming heat.