Honey Soy Roasted Carrots (Printable Version)

Tender baby carrots with a sweet soy glaze, roasted to a caramelized finish and garnished with sesame seeds.

# 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 the oven to 400°F and 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 they are evenly coated with the glaze.
04 - Spread the 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 chopped fresh herbs if desired. Serve warm.

# Expert Advice:

01 -
  • The glaze caramelizes into something almost candy-like while the carrots stay tender inside.
  • It tastes restaurant-quality but requires barely any effort or special ingredients.
  • Works as a side for almost anything, or honestly, you could eat a whole batch by yourself.
02 -
  • Don't skip the halfway stir—I learned this the hard way when half the batch caught while the other half stayed pale.
  • The glaze thickens as it cools, so serve these warm or at room temperature; cold carrots lose some of their magic.
  • If your soy sauce is saltier than expected, use slightly less next time, because the caramelization intensifies the salt.
03 -
  • Use tamari instead of soy sauce if you're cooking gluten-free—it behaves identically in the glaze and nobody will notice the swap.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling to unlock their full nuttiness and make them taste expensive.
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