Save I tossed together this glaze on a Tuesday night when I had nothing but carrots wilting in the crisper and a craving for something that tasted intentional. The honey pooled at the bottom of the bowl, catching the light from the overhead bulb, and I thought maybe this wouldnt work. But twenty minutes later, the kitchen smelled like caramel and garlic, and I stood at the counter eating them straight off the pan with my fingers.
I made these for a small dinner once, skeptical that anyone would get excited about carrots. My friend Lena ate four servings and texted me the next day asking for the recipe, which she never does. That was the moment I realized this dish had crossed some invisible line from side to something people remember.
Ingredients
- Baby carrots (500 g): Their size makes them cook evenly and quickly, and they hold the glaze better than chopped chunks, so dont skip peeling the larger ones or theyll taste dull.
- Honey (2 tbsp): This is what caramelizes under heat and gives the carrots that glossy, burnished look, but if it scorches, the whole batch turns bitter, so watch your oven temperature.
- Soy sauce (2 tbsp): The savory anchor that keeps the honey from being cloying, and tamari works just as well if youre avoiding gluten, just make sure its not the low sodium kind or the flavor falls flat.
- Olive oil (1 tbsp): It helps the glaze spread and prevents sticking, and I learned the hard way that skipping it means uneven browning and carrots welded to the pan.
- Sesame oil (1 tsp): A few drops perfume the whole dish with that toasted, nutty warmth you cant fake with anything else, but too much and it overpowers everything.
- Garlic (1 clove, minced): Fresh garlic melts into the glaze and leaves little pockets of sharp sweetness, and pre-minced garlic from a jar just doesnt have the same punch.
- Black pepper (½ tsp): Freshly ground adds a gentle heat that wakes up the sweetness without competing, and I always add a little extra because I like the bite.
- Sesame seeds and herbs (optional): Toasted sesame seeds give a subtle crunch and the herbs add a fresh contrast, but Ive served this plenty of times without either and no one missed them.
Instructions
- Preheat and Prep:
- Set your oven to 200°C (400°F) and line a baking sheet with parchment, which saves you from scrubbing burnt glaze later. The oven needs to be fully hot before the carrots go in, or they steam instead of roast.
- Mix the Glaze:
- Whisk honey, soy sauce, olive oil, sesame oil, garlic, and black pepper in a large bowl until the honey dissolves and everything looks glossy. If the honey is cold and thick, warm it for ten seconds in the microwave so it mixes smoothly.
- Coat the Carrots:
- Add the baby carrots to the bowl and toss with your hands or a spoon until every carrot is slick with glaze. Dont rush this step, the glaze needs to cling to every surface for the flavor to develop evenly.
- Arrange on the Sheet:
- Spread the carrots in a single layer on the baking sheet, leaving space between each one, and pour any remaining glaze over the top. Crowding them will steam them instead of giving you those caramelized edges.
- Roast and Turn:
- Roast for 20 to 25 minutes, flipping them halfway through with a spatula so both sides get golden and sticky. Watch them in the last five minutes because the glaze can go from caramelized to burnt faster than you think.
- Garnish and Serve:
- Transfer the carrots to a serving dish while theyre still hot, then sprinkle with sesame seeds and chopped parsley or cilantro if youre using them. Serve warm, because they lose some of their magic as they cool.
Save There was an evening last fall when I served these alongside plain rice and baked tofu, nothing fancy, and my partner said it was the best part of the meal. I realized then that a dish doesnt need to be complicated to feel like an event, it just needs to taste like you meant it.
Variations Worth Trying
Swap honey for maple syrup if youre cooking for vegans, the flavor shifts slightly more earthy but the caramelization still happens. A pinch of chili flakes in the glaze adds a low hum of heat that works beautifully if you like a little tension in your food. Ive also used regular chopped carrots when I couldnt find baby ones, just cut them into similar sized batons so they roast evenly.
Pairing Suggestions
These carrots sit perfectly next to roasted chicken thighs, grilled salmon, or any grain bowl that needs a sweet savory contrast. Ive piled them over quinoa with a fried egg on top for lunch, and Ive tucked them alongside holiday roasts when I needed a side that didnt require last minute fussing. They work in almost any context because the flavor is bold enough to stand alone but not so loud it clashes.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though the glaze soaks in and they lose some of their sheen. Reheat them gently in a skillet over medium heat to revive the caramelization, or eat them cold straight from the container, which I do more often than I admit.
- If reheating in the oven, spread them on a sheet and warm at 180°C (350°F) for about 8 minutes, just until heated through.
- Dont microwave them unless youre in a rush, because theyll turn rubbery and the glaze will separate into puddles.
- You can roast them a few hours ahead and leave them at room temperature, then give them a quick toss in a hot pan before serving.
Save This recipe taught me that the simplest ingredients can surprise you if you treat them right. Keep it in your back pocket for nights when you need something easy that still feels like care.
Recipe FAQs
- → Can I use regular soy sauce for a gluten-free option?
For a gluten-free alternative, use tamari instead of regular soy sauce to avoid wheat ingredients.
- → How do I achieve tender carrots without overcooking?
Roast the carrots at 200°C (400°F) for 20–25 minutes, turning once halfway, until just tender and caramelized.
- → Can I substitute honey in the glaze?
Maple syrup works well as a substitute for honey, especially to make this dish vegan-friendly.
- → What herbs complement this honey soy vegetable dish best?
Fresh parsley or cilantro add a bright, fresh flavor that contrasts nicely with the sweet and savory glaze.
- → Is it possible to add a spicy kick to this dish?
Yes, adding a pinch of chili flakes to the glaze will introduce a pleasant heat that complements the sweetness.