Honey Soy Roasted Carrots (Print)

Sweet and savory honey soy glazed baby carrots, roasted to tender perfection.

# 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 the baby carrots to the bowl and toss until evenly coated with the glaze.
04 - Arrange 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 carrots to a serving dish. Sprinkle with toasted sesame seeds and fresh herbs if desired. Serve warm.

# Expert Advice:

01 -
  • They're naturally sweet but never cloying—the soy sauce keeps things grounded and savory.
  • Caramelized edges happen without any fuss, and your kitchen smells incredible while they roast.
  • Works as a side dish for literally everything, and even skeptical eaters come back for seconds.
02 -
  • Don't crowd the baking sheet—carrots need space or they'll steam instead of caramelize, and you'll lose that crucial golden crust.
  • The glaze will thicken as it cools, so if you're making these ahead, warm them gently before serving so they taste fresh again.
03 -
  • If your glaze seems thin, you can make it thicker by whisking in a teaspoon of cornstarch mixed with a teaspoon of water, but honestly, the thin glaze caramelizes beautifully just as it is.
  • Use a ceramic or glass bowl when whisking the glaze—metal can sometimes interact oddly with soy sauce and create off flavors.
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