HONEY GINGER ROASTED CARROTS — These sweet and savory carrots are roasted in a honey, ginger, brown sugar and soy sauce glaze.
For almost nine years my youngest has claimed he doesn’t like carrots, until he tried these Honey Ginger Roasted carrots. I’m right there with him. This is now my absolute favorite way to cook carrots!
When I picked up a up a beautiful bunch of fresh carrots at the farmer’s market this week, I knew just what I wanted to do with them.
I LOVED THIS! This is definitely going to become a staple recipe for me, it was so easy and extremely delicious. ~ NBH
When it comes to pretty much all vegetables, I think roasting is the way to go! It a cooking method that adds tons of flavor to what might otherwise be pretty bland food, and allows you too cook your vegetables as tender, or crisp, as you like them.
It’s definitely a simple, delicious, low-hassle way to prepare these carrots. Once you’ve coated your carrots in a simple glaze, you just pop them in the oven and you’re free to work on the rest of your meal.
And with ingredients that you probably already have on hand, you can easily prepare this healthy side dish any day of the week.
I left my carrots whole for presentation purposes, and they do look lovely on a platter, but even baby carrots will work in this dish, so trim them to whatever size you prefer.
I do strongly (very strongly!) recommend following the advice to line your pan with aluminum foil then spray it with cooking spray.
Thanks so much for this recipe! The carrots were ridiculously easy and totally delicious!! My family devoured them. ~ Cindy
The honey based glaze can be pretty sticky–which is great for the carrots but not so great for the clean-up. So do yourself a favor and line your pan with foil.
Even my picky eaters enjoy these sweet and spicy roasted carrots, which is saying a lot, because not everyone around here is a fan of cooked carrots–or vegetables in general.
I hope you love these Honey Ginger Roasted Carrots as much as we do!
Be sure to save this Honey Ginger Roasted Carrots recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Carrots
Appearance: Try to buy carrots with their tops on. The greens are delicate and will show their age much more quickly than the roots. The peel of carrots fades with time, so look for carrots that are vibrant and colorful.
Choose carrots without splits, cracks and lots of hairy roots–those are all signs of age. Also avoid carrots that are limp or black near the top, as they probably aren’t fresh.
Storage: Store carrots in a plastic bag in the refrigerator. Remove the tops if you won’t be eating them right away, otherwise the greens will pull moisture from the roots.
Here’s what you’ll need to make Copycat Orange Julius
- Produce: carrots, fresh ginger, garlic
- Honey
- Olive oil
- Soy sauce
- Brown sugar
- Salt and pepper
- Sesame seeds (optional)
Honey Ginger Roasted Carrots
Ingredients
- 1 pound carrots peeled (whole or cut into pieces–larger carrots may need to be halved lengthwise)
- 1/4 cup honey
- 1/4 cup olive oil
- 1-2 teaspoons fresh grated ginger
- 1 tablespoon soy sauce
- 1 clove garlic minced
- 1 tablespoon brown sugar
- Salt & pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with foil and spray with non-stick cooking spray.
- In a small bowl, whisk together honey, olive oil, ginger, soy sauce, garlic, brown sugar and salt and pepper. Toss carrots with glaze (in a large bowl, or right on the foil-lined pan).
- Bake for 15-25 minutes (depending on the size of your carrots), turning and stirring once during cooking, until carrots are tender. If desired, sprinkle with sesame seeds before serving.
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Nutrition
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Who Dished It Up First: This is an original recipe.
18 comments
Brad
Your site has so many ads I couldn’t even find the recipie. I wish you the best.
Elizabeth Mulgrew
My son complimented these carrots, and he is picky. Super simple too. Mine needed a little longer too – about 30 to 35 minutes with the larger pieces cut in half.
Kathy Czachura
OMG, I made this side dish for the 4th of July BBQ, it was a hit so YUMMY, will be making again soon……. I am a fan of “JUST A PINCH RECIPE BOX,”You should think about adding the “Recipe Box Plugin*” link to you website posts. It is a great way to retrieve favorite recipes and share them, their folders are a great organized resource.
NBH
I LOVED THIS! This is definitely going to become a staple recipe for me, it was so easy and extremely delicious. The second time I used this recipe, I roasted broccoli in addition to the carrots, and I also used this sauce to cook chicken in a skillet and it tasted just like sesame chicken.
Danelle
Thank you so much! Broccoli is a great idea!
Chantel
Tasted great. The only issue I had was that they took about 35 minutest to get soft. I cut them in half long ways but I guess they were just big carrots.
Christiana
Wow this looks amazing! I can’t wait to try it out. What do you normally pair this with?
Danelle
I usually serve them with grilled chicken, steak, pork roast, etc.
Robin
These are delicious. I changed out the soy sauce for tamari sauce and *voila* gluten free!
Michael Souris
To aid with the cleanup, I’d roast the carrots on parchment paper. Will be trying them soon!
Cindy
Thanks so much for this recipe! The carrots were ridiculously easy and totally delicious!! My family devoured them.
Margot
yum – i am so bored with my usual run of the mill carrot dishes, these look amazing. I will definitely be making these. SOON. Thanks.
Lucy
Good call on leaving them whole – much more appetizing! I’ve enjoyed honey-glazed carrats before; the addition of ginger can only improve these gems. I am also a carrot (hater), ordinarily.
Sarah
What a sweet and savory way to cook carrots – yummmmmy!
Kim Grey
This looks delicious! It’s always great to find new ways to cook veggies, so I’m looking forward to trying this recipe. Hoping these will please the kiddos at our house, too!
Margie
I added sweet red/yellow peppers and my kids loved it!
Thank you for this wonderful easy dish.
Danelle
Fabulous idea Margie….can’t wait to try it with peppers!
kelly kardos
I will definitely be making these. Carrots are now at the top of my list due to a few new ways to eat them besides raw! thanks for the dish!