Honey Soy Roasted Carrots (Printable Version)

Baby carrots roasted to tender perfection with a sweet honey and soy glaze, accented by garlic and sesame.

# What You'll Need:

→ Vegetables

01 - 1 lb baby carrots, peeled and trimmed

→ Glaze

02 - 2 tbsp honey
03 - 2 tbsp soy sauce (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 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 to ensure an even coating with the glaze.
04 - Spread the glazed 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 the carrots are tender and caramelized at the edges.
06 - Transfer the carrots to a serving dish and sprinkle with toasted sesame seeds and fresh herbs if desired. Serve warm.

# Expert Tips:

01 -
  • They're ready in under 40 minutes and taste like you fussed over them for hours.
  • The glaze somehow becomes both sticky and caramelized, coating each carrot in this addictive sweet-savory shell.
  • They work as a side to literally anything, or scattered over grain bowls, or honestly just eaten straight from the pan.
02 -
  • Don't skip the halfway turn—carrots that sit in one position will caramelize unevenly, and one side will brown while the other stays soft and pale.
  • The glaze thickens as it cools, so they'll actually taste stickier and more luxurious once they settle for a minute or two.
03 -
  • Use carrots that are similar in size so they roast at the same rate—uneven pieces mean some will be soft while others are still firm.
  • Don't crowd the pan; give them space to actually caramelize instead of just steaming, so use a large sheet or roast in batches if needed.
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