Pin The smell of honey and sesame oil warming in the oven always pulls me back to my tiny first apartment kitchen. I'd rented it for a dinner party I wasn't sure I was ready to host, wanting something that looked impressive but wouldn't send me into a panic. These carrots saved me. They emerged glossy and caramelized, and my friend actually asked if I'd ordered them from a restaurant.
I brought these to a potluck last winter where the host had forgotten to plan sides. Someone had brought a massive spiral ham but nothing else. These disappeared faster than the main dish. Three different people asked for the recipe and one of them now makes them every Sunday as a vegetable side for meal prep.
Ingredients
- Baby carrots: The thinner ones roast more evenly and you can skip the chopping step entirely
- Honey: Creates that beautiful glossy finish and helps the carrots caramelize in the heat
- Soy sauce: The salty umami balances the honey perfectly
- Sesame oil: Just a teaspoon adds that nutty aroma that makes the dish taste complete
- Garlic: Mince it finely so it softens and sweetens as it roasts instead of burning
- Sesame seeds and herbs: These add fresh color and a little crunch that makes the final dish look intentional
Instructions
- Get your oven ready:
- Preheat to 200°C and line a baking sheet with parchment paper because this honey glaze will stick to everything
- Make the glaze:
- Whisk together the honey, soy sauce, olive oil, sesame oil, garlic, and pepper until smooth
- Coat the carrots:
- Add the carrots to the bowl and toss them around until every piece is covered in that sticky mixture
- Arrange and roast:
- Spread them in a single layer and roast for 20 to 25 minutes, flipping halfway through until they're tender and getting some color
- Finish and serve:
- Sprinkle with sesame seeds and fresh herbs while they're still hot and serve them right away
Pin My mom started adding red pepper flakes to the glaze after she tasted mine, saying she finally understood why roasted vegetables could actually be exciting. Now she puts them on everything from roasted broccoli to brussels sprouts.
Choosing The Best Carrots
Look for baby carrots that are roughly the same size so they cook at the same rate. If some are much thicker than others, cut the larger ones in half lengthwise. Fresh carrots should feel firm and heavy, not limp or rubbery.
Making It Vegan
Maple syrup works beautifully instead of honey. The flavor is slightly more earthy but the glaze still caramelizes the same way. Just make sure your soy sauce is labeled vegan since some brands use small amounts of wheat or other additives.
Serving Ideas
These carrots have this perfect balance of sweet and salty that pairs with almost any protein. They're particularly good alongside roasted chicken, grilled salmon, or even just over rice with a fried egg for a quick lunch.
- Double the glaze if you're planning to serve these over rice or grains
- Leftovers reheat well in a 350°F oven for 10 minutes
- The flavors actually get better after sitting overnight
Pin Sometimes the simplest sides are the ones people remember most.
Recipe Q&A
- → What type of carrots works best?
Tender baby carrots are ideal for even roasting and absorbing the glaze's sweet and savory flavors.
- → Can I substitute honey with another sweetener?
Maple syrup can be used as a vegan-friendly alternative while maintaining the glaze's sweetness.
- → How do I ensure the carrots caramelize properly?
Roast the glazed carrots at 200°C (400°F) for 20–25 minutes, turning once halfway to achieve an even caramelization.
- → What can I use instead of soy sauce for gluten-free diets?
Gluten-free tamari is a perfect substitute to keep the dish safe for gluten-sensitive diets.
- → Are toasted sesame seeds necessary?
They are optional but add a pleasant nutty flavor and textural contrast to the roasted carrots.