Honey Soy Roasted Carrots (Printable)

Tender baby carrots glazed with honey and soy, roasted to caramelized perfection as a vibrant side.

# 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

# How To Make It:

01 - Preheat 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 until evenly coated with the glaze.
04 - Spread 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 tender and caramelized.
06 - Transfer carrots to a serving dish. Garnish with toasted sesame seeds and fresh herbs if desired. Serve warm.

# Expert Advice:

01 -
  • The glaze turns into this sticky savory coating that makes people think you spent way more effort than you actually did
  • Roasting concentrates the carrots natural sweetness while the edges get these little crispy caramelized bits
  • You can prep everything in one bowl and the oven does the rest of the work while you handle whatever else is on the menu
02 -
  • Don't crowd the baking sheet or the carrots will steam instead of roast
  • The glaze burns easily so check them at the 20 minute mark if your oven runs hot
03 -
  • Use tamari instead of soy sauce to keep it gluten free
  • Toss the carrots right before roasting because salt draws out moisture and makes them less crispy
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