Save Pin I was rummaging through the crisper one weeknight, staring at a bag of carrots I'd bought with good intentions but no real plan. My partner walked in and asked what was for dinner, and I panicked into creativity. I grabbed honey from the cupboard, soy sauce from the fridge door, and decided to just see what happened. Twenty five minutes later, we were fighting over the last caramelized carrot with our forks.
The first time I served these at a potluck, someone asked if I'd ordered them from a restaurant. I laughed and said no, just carrots and a few things I always have around. By the end of the night, three people had texted me for the recipe. It felt good to share something so easy that made people that happy.
Ingredients
- Baby carrots: I use the pre peeled ones when I am feeling lazy, but if you have whole carrots, just cut them into even sticks so they roast at the same speed.
- Honey: This is what gives the glaze that deep golden color and just enough sweetness to balance the salty soy, and it caramelizes beautifully in the oven.
- Soy sauce: The backbone of the glaze, salty and umami rich, and if you need it gluten free, tamari works exactly the same way.
- Olive oil: Helps everything coat evenly and keeps the carrots from drying out while they roast.
- Sesame oil: Just a teaspoon adds this nutty, toasty depth that makes the whole dish smell incredible.
- Garlic: Mince it as finely as you can so it melts into the glaze instead of burning on the pan.
- Black pepper: Freshly ground makes a difference here, a little heat that cuts through the sweetness without overpowering anything.
- Sesame seeds and herbs: Optional, but they add a nice crunch and a pop of color that makes it feel a little more special.
Instructions
- Preheat and prep:
- Get your oven to 200 degrees Celsius and line a baking sheet with parchment, it will save you from scrubbing later. This is the kind of step I used to skip and always regretted.
- Mix the glaze:
- In a big bowl, whisk together the honey, soy sauce, both oils, garlic, and pepper until it is smooth and glossy. It should smell sweet and salty and a little bit like a restaurant kitchen.
- Coat the carrots:
- Toss the carrots right into the bowl and use your hands or a spoon to make sure every piece is covered. Do not be shy, get them really coated.
- Arrange and pour:
- Spread the carrots out in one layer on the sheet, then pour any leftover glaze from the bowl right over the top. That extra sauce is what makes them sticky and perfect.
- Roast and turn:
- Slide them into the oven for 20 to 25 minutes, flipping them once halfway through so they get caramelized on all sides. You will know they are done when they are tender and a little bit charred at the edges.
- Finish and serve:
- Move them to a plate, sprinkle with sesame seeds and herbs if you have them, and serve while they are still warm and shiny.
Save Pin I made these for my mom on a Sunday afternoon, and she got quiet for a moment after her first bite. Then she said, I did not know you could make carrots taste like this. It was not a big compliment, but it was enough to make me feel like I had figured something out.
How to Store and Reheat
Leftover carrots keep in the fridge for up to three days in an airtight container. I reheat them in a hot skillet for a few minutes to bring back some of that caramelized texture, but you can also zap them in the microwave if you are in a hurry. They lose a little of their shine but still taste good.
What to Serve Them With
These carrots work next to almost anything. I have served them with roasted chicken, pan seared tofu, grilled salmon, and even just a big bowl of rice and a fried egg. They are sweet enough to balance spicy dishes and savory enough to stand up to rich, hearty mains.
Ways to Make It Your Own
Once you get the basic glaze down, you can start playing around. I have added a pinch of chili flakes for heat, swapped honey for maple syrup to make it vegan, and tossed in a handful of chopped ginger for extra brightness.
- Try adding a squeeze of lime juice right before serving for a little acidity.
- Use rainbow carrots if you can find them, they look stunning and taste the same.
- If you like it sweeter, add an extra half tablespoon of honey, if you like it saltier, go heavier on the soy sauce.
Save Pin This is the kind of recipe that makes you feel capable in the kitchen, even on nights when nothing else is going right. Keep it in your back pocket, and I promise it will come through for you.
Recipe FAQs
- → How do I achieve perfectly caramelized carrots?
Coat the carrots evenly with the honey soy glaze and roast at 200°C (400°F) until tender, turning halfway to promote even caramelization.
- → Can I make this dish gluten-free?
Yes, use tamari instead of regular soy sauce to avoid gluten and maintain the savory flavor.
- → What garnishes enhance the flavor?
Toasted sesame seeds add crunch, while fresh parsley or cilantro provide a bright, herbal finish.
- → Is there a vegan alternative to honey in the glaze?
Maple syrup can replace honey for a vegan-friendly and equally sweet glaze.
- → How can I add a spicy kick to these carrots?
Incorporate a pinch of chili flakes into the glaze before roasting for a subtle heat.