Save My neighbor knocked on my kitchen door one evening with a bag of baby carrots from her garden, asking if I knew what to do with them. I'd been experimenting with Asian-inspired sides that week, and something clicked—honey, soy, sesame oil, a hot oven. Within thirty minutes, those humble carrots had transformed into something that made her eyes light up. She asked for the recipe before she even finished chewing.
I made this for a weeknight dinner when my partner came home stressed from work. Watching their face soften as they took that first bite reminded me why I love cooking—it's not about impressing anyone, just about creating something that tastes good and feels thoughtful. These carrots became a regular request after that.
Ingredients
- Baby carrots (500g or 1 lb): Choose ones that are roughly similar in size so they roast evenly; if you can only find large carrots, halve them lengthwise so they cook through in the same time.
- Honey (2 tbsp): This caramelizes in the oven's heat and creates that glossy, sticky coating that makes the dish special—don't skip it or substitute with sugar.
- Soy sauce (2 tbsp): Use tamari if you're avoiding gluten; regular soy sauce adds umami depth that ties the whole glaze together.
- Olive oil (1 tbsp): This helps the carrots brown and adds richness to the glaze.
- Sesame oil (1 tsp): A little goes a long way here—it's the secret that makes people ask what you did differently.
- Garlic (1 clove, finely minced): Mince it small so it distributes evenly and doesn't burn during roasting.
- Black pepper (½ tsp): Freshly ground pepper tastes sharper and brighter than pre-ground.
- Sesame seeds (1 tsp, toasted): These add a pleasant crunch and nuttiness that elevates the final dish.
- Fresh herbs (2 tbsp parsley or cilantro): Either works beautifully; cilantro adds a citrusy note while parsley keeps things clean and simple.
Instructions
- Heat your oven and prep:
- Preheat to 200°C (400°F) and line a baking sheet with parchment paper so cleanup is effortless and nothing sticks.
- Build the glaze:
- Whisk honey, soy sauce, olive oil, sesame oil, minced garlic, and black pepper together in a large bowl until the honey fully dissolves into the other liquids. You're looking for a smooth, unified mixture with no lumps.
- Coat the carrots:
- Add the baby carrots to the bowl and toss them gently but thoroughly until every piece is glossy with glaze. Make sure nothing sits dry at the bottom.
- Arrange and pour:
- Spread the carrots in a single layer on your baking sheet and pour any remaining glaze from the bowl over the top—that extra glaze will pool and caramelize as the carrots roast, creating little pockets of sweetness.
- Roast with a turn:
- Roast for 20 to 25 minutes, stirring the carrots around the halfway point so they brown evenly and don't stick. You'll smell the sesame oil warming, and that's when you know something good is happening.
- Finish and serve:
- Transfer to a serving dish while they're still warm, sprinkle with toasted sesame seeds and fresh herbs, and serve immediately while the carrots have that perfect tender-crisp texture.
Save One Sunday afternoon, I made these for a potluck and someone asked if they were candied carrots from a fancy restaurant. Knowing I'd made them in under forty minutes from ingredients I already had sitting around felt like a small victory. That's when I realized simple cooking done well can surprise people more than anything complicated ever could.
Making This Taste Even Better
If you want to deepen the flavor, add a pinch of chili flakes to the glaze before coating the carrots—it creates a subtle heat that plays beautifully against the honey's sweetness. Maple syrup can replace honey if you want the dish to be vegan, though it'll taste slightly different, more like fall and less like pure sweetness. Either way, you're just adjusting the balance to suit what you're serving it alongside.
What to Serve This With
These carrots feel at home on a plate with almost anything. Roasted chicken is the obvious pairing, but they're equally good alongside grilled fish, alongside creamy risotto, or tumbled into a grain bowl with roasted tofu and greens. I've even eaten them cold the next day straight from the fridge, which means they work as a make-ahead side that actually tastes better after sitting overnight.
Storage and Variations
These keep well in the refrigerator for three or four days in a covered container, and you can gently reheat them in a low oven or eat them at room temperature. If you want to make them gluten-free, swap regular soy sauce for tamari and double-check your honey label if that matters to you. The beauty of this recipe is that it's flexible enough to adapt to what's in your pantry without losing its essential character.
- Add a squeeze of fresh lime juice to the finished carrots for brightness.
- Toss in some toasted cashews or peanuts for texture and protein.
- Make a double batch because people will ask you to bring these again.
Save This recipe taught me that the best side dishes are the ones you actually want to make again and again, not the ones that sound impressive. These honey soy carrots hit that sweet spot where they're simple enough for a weeknight but special enough that people remember them.
Recipe FAQs
- → What type of soy sauce works best?
Use tamari for a gluten-free version; regular soy sauce adds traditional savory notes.
- → Can I substitute honey in the glaze?
Maple syrup is a great vegan-friendly alternative that maintains the glaze's sweetness.
- → How do I know when the carrots are done roasting?
They should be tender when pierced with a fork and caramelized on the edges after 20–25 minutes.
- → Are toasted sesame seeds necessary?
They add a pleasant crunch and nutty flavor but can be omitted or replaced with chopped nuts.
- → Can I add other spices to the glaze?
Yes, a pinch of chili flakes adds a subtle heat that complements the sweet and savory balance.