Honey Soy Roasted Carrots (Printable Version)

Sweet and savory honey soy glazed baby carrots roasted until tender and caramelized.

# 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

# Method:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together honey, soy sauce, olive oil, sesame oil, garlic, and black pepper until well combined.
03 - Add the baby carrots to the bowl and toss thoroughly to ensure they are 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 the carrots are tender and caramelized.
06 - Transfer the roasted carrots to a serving dish and sprinkle with toasted sesame seeds and fresh herbs if desired. Serve warm.

# Expert Hints:

01 -
  • The glaze transforms ordinary carrots into something with real depth—sweet and savory in every caramelized bite.
  • It comes together in under 40 minutes and works alongside almost any main course without competing for oven space.
  • Once you taste how the sesame oil adds that subtle nuttiness, you'll find yourself making this every other week.
02 -
  • Don't skip the halfway turn—carrots that sit in the same spot burn on one side while staying raw on the other.
  • If your glaze looks too thin before roasting, that's actually fine; it concentrates and thickens as the carrots release moisture and the honey caramelizes.
  • Taste one carrot before serving to check tenderness; some ovens run hotter, so the timing can shift by a few minutes either way.
03 -
  • If you want extra depth, add a pinch of chili flakes to the glaze for a gentle heat that complements the sweetness.
  • Use tamari instead of soy sauce if you're cooking for someone with gluten sensitivity—the swap is seamless and tastes identical.
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