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
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.
I hope you love these 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 Honey Ginger Roasted Carrots
- Produce: carrots, fresh ginger, garlic
- Honey
- Olive oil
- Soy sauce
- Brown sugar
- Salt and pepper
- Sesame seeds (optional)
Honey Ginger Roasted Carrots
These sweet and savory carrots are roasted in a honey, ginger, brown sugar and soy sauce glaze.
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 Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 282Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 368mgCarbohydrates: 33gFiber: 5gSugar: 24gProtein: 3g
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Who Dished It Up First: This is an original recipe.
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!
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!
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!
Sarah
What a sweet and savory way to cook carrots – yummmmmy!
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.
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.
Cindy
Thanks so much for this recipe! The carrots were ridiculously easy and totally delicious!! My family devoured them.
Michael Souris
To aid with the cleanup, I’d roast the carrots on parchment paper. Will be trying them soon!
Robin
These are delicious. I changed out the soy sauce for tamari sauce and *voila* gluten free!
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.
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.
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!
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.