Honey Soy Roasted Carrots (Printable Version)

Sweet and savory glazed baby carrots roasted to tender perfection with vibrant flavors.

# 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

# 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.
03 - Add baby carrots to the bowl and toss them until evenly coated with the glaze.
04 - Place 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 carrots are tender and caramelized.
06 - Transfer the roasted carrots to a serving dish. Sprinkle with toasted sesame seeds and chopped fresh herbs if desired. Serve warm.

# Expert Advice:

01 -
  • These carrots strike that elusive sweet-savory balance that makes people ask what you did differently.
  • It's genuinely foolproof, which means even on nights when you're cooking on autopilot, they turn out caramelized and tender.
  • The glaze means there's actual flavor living on every carrot, not just on the surface.
02 -
  • Don't skip the halfway turn—carrots that stay still in one position cook unevenly and won't develop that caramelized crust.
  • The glaze thickens slightly as it cools, so even if it looks a bit loose in the bowl, it'll cling to the carrots perfectly once they roast.
03 -
  • Buy baby carrots already peeled if you can find them—it genuinely saves time and they roast more evenly than larger carrots cut down.
  • Arrange carrots cut-side down on the sheet for the first roast, then flip them halfway through so both sides caramelize.
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