Save I grabbed a bag of baby carrots on a whim one Thursday, mostly because they were already peeled and I was tired. I tossed them with whatever was in the pantry, honey, soy sauce, a drizzle of sesame oil, and slid them into the oven. Twenty minutes later, the kitchen smelled like a street market in Seoul, and those carrots had turned into something I actually wanted to eat. I've made them at least once a week ever since.
The first time I brought these to a potluck, someone asked if I'd ordered them from a restaurant. I laughed because I'd almost brought store-bought hummus instead. Now they're my go-to whenever I need to look like I tried harder than I did. My friend still texts me for the recipe every few months, even though I've sent it to her three times.
Ingredients
- Baby carrots: I use the pre-peeled ones because life is short, but if you want to slice full-size carrots into batons, they work just as well and roast up with more edges to crisp.
- Honey: This is what gives the carrots their shiny, caramelized finish. If you want to keep it vegan, maple syrup does the same job without changing the flavor too much.
- Soy sauce: The salty, savory anchor of the glaze. I keep tamari on hand because it's gluten-free and tastes almost identical, just a little smoother.
- Olive oil: Helps the carrots roast evenly and keeps them from drying out. You don't need much, just enough to coat them lightly.
- Sesame oil: A few drops go a long way. It adds a toasted, nutty depth that makes the whole dish feel more intentional than it actually is.
- Garlic: Mince it as finely as you can so it melts into the glaze instead of burning on the pan.
- Black pepper: Freshly ground if possible. It cuts through the sweetness and adds a little bite.
- Sesame seeds and fresh herbs: Totally optional, but they make the dish look like you plated it on purpose.
Instructions
- Preheat and prep:
- Set your oven to 200°C (400°F) and line a baking sheet with parchment paper. This keeps the glaze from welding itself to the pan, trust me on that one.
- Mix the glaze:
- In a large bowl, whisk together the honey, soy sauce, olive oil, sesame oil, minced garlic, and black pepper until it's smooth and glossy. It should smell sweet and salty at the same time.
- Coat the carrots:
- Toss the baby carrots into the bowl and stir them around with your hands or a spoon until every piece is slicked with glaze. Don't be shy, get them fully coated.
- Arrange on the sheet:
- Spread the carrots out in a single layer on the baking sheet, making sure they're not piled on top of each other. Pour any leftover glaze from the bowl right over them.
- Roast and turn:
- Slide the pan into the oven and roast for 20 to 25 minutes, flipping the carrots halfway through so they caramelize evenly. They're done when they're tender and the edges look a little charred and sticky.
- Garnish and serve:
- Transfer the carrots to a serving dish while they're still hot. Sprinkle with sesame seeds and fresh parsley or cilantro if you're feeling fancy, then serve them warm.
Save My sister doesn't usually eat vegetables unless they're hidden in something, but she ate half the pan of these before I could get them to the table. She didn't say anything, just kept reaching over with her fork. That's when I knew I'd made something worth keeping around.
Flavor Variations
If you want a little heat, whisk in a pinch of chili flakes or a drizzle of sriracha with the glaze. I've also added a tablespoon of rice vinegar for tang when I'm serving them with something rich like pork belly. Once I ran out of honey and used maple syrup instead, and honestly, I couldn't tell the difference. You can also swap the parsley for cilantro or green onions depending on what you're pairing them with.
Storage and Reheating
These carrots keep well in the fridge for up to three days in an airtight container. I reheat them in a skillet over medium heat with a tiny splash of water to loosen the glaze, or you can pop them back in the oven at 180°C (350°F) for about ten minutes. They lose a little of their crispness, but the flavor stays strong. I've eaten them cold straight from the fridge more than once and they're still good, just chewier.
Serving Suggestions
I usually serve these alongside grilled chicken thighs, baked tofu, or a big bowl of jasmine rice. They're also great tucked into grain bowls with quinoa, avocado, and a soft-boiled egg. My favorite way to eat them is still warm from the oven, standing at the counter with a fork, before anyone else gets to them.
- Pair with teriyaki salmon or miso-glazed cod for a full fusion dinner.
- Toss leftovers into a salad with spinach, feta, and a lemon vinaigrette.
- Serve them on a platter at a barbecue, they disappear faster than you'd think.
Save These carrots turned me into someone who actually looks forward to making vegetables. If they can do that for me, they'll do it for you too.
Recipe FAQs
- → What type of carrots work best for this dish?
Baby carrots are preferred due to their tenderness and even roasting, but peeled and trimmed regular carrots cut into sticks can work as well.
- → Can I make this gluten-free?
Yes, using tamari instead of traditional soy sauce ensures gluten-free preparation while maintaining the savory flavor.
- → What variations can enhance the glaze?
Adding a pinch of chili flakes can bring a subtle heat, and swapping honey for maple syrup creates a vegan-friendly glaze with similar sweetness.
- → How do I achieve caramelized carrots without burning the glaze?
Roasting at 200°C (400°F) while turning carrots halfway through ensures even cooking and prevents burning, allowing the sugars to caramelize gently.
- → What garnishes complement the roasted carrots?
Toasted sesame seeds add crunch and nutty flavor, while chopped fresh parsley or cilantro introduces a fresh herbal note that brightens the dish.
- → Is this preparation suitable for meal pairing?
Yes, it pairs well with roasted meats, tofu, or grain bowls, making it a versatile vibrant side option.