Honey Roasted Carrots
Elegant and Easy
These Honey Roasted Carrots are tender, buttery, and coated in a sweet-savory glaze made with honey, soy sauce, brown sugar, and rice vinegar. The carrots are gently steamed under foil, then uncovered at the end so the sauce can caramelize without burning to make a dish that’s simple enough for a weeknight but feels special enough for a holiday table.
I have been watching a content creator on TikTok called Courtney Cook for quite some time now. She is obsessed with British culture, and through her videos I have seen her eat some very interesting things.
One of her most viral videos is her eating a sweet potato loaded with butter and cottage cheese, which I actually tried and surprisingly it was delicious. I was definitely NOT a fan of sweet potatoes, but with the Butterkase Cheese I am now a fan.
I figured since she got me to eat sweet potatoes, she can also inspire me to eat carrots. So I attempted this recipe I came up with off the top of my head for the Honey Roasted Carrots and I got it right on the first try.
How To Make Them Not Mushy
I am not a fan of mushy vegetables. I am honestly not a big fan of cooked vegetables at all.
I would almost always choose raw vegetables before cooked ones, but something about her carrots looked different.
They still had a little bite to them while also looking tender and glossy, and that is what inspired me to come up with my own version. I achieved this by the way I cut the carrots as well as the steam and “caramelize in the oven” method you will see in the recipe card.
I wanted carrots that were soft but not overcooked, with just enough texture left so they did not feel limp or waterlogged. The carrots came out perfectly.
If you like them more mushy you can certainly cook them longer for your preference of done-ness.
Why The Vinegar?
I added rice vinegar to the sauce to bring in a little tang. It helps soften the carrots during cooking, balances the sweetness of the honey, and adds just a subtle pickled bite that keeps the dish from tasting flat or overly sweet.
I would say from a non-scientific perspective that the vinegar helps tenderize. I loved the zip this gave.
This glaze would also work beautifully on other vegetables if you want to change things up. Brussels sprouts would be great with this sauce, even though I already have a crispy Brussels sprouts recipe on my website that I love.
I also think this would work really well with cauliflower or broccoli using a similar cooking method. You would just need to adjust the cook time.
What To Serve With Honey Roasted Carrots
These honey glazed carrots are the perfect side dish for a beef roast, especially my chuck tender beef roast recipe. They also pair beautifully with prime rib or steak.
Overall, this is a simple, flavorful, and reliable side dish that feels a little special without requiring much effort. It is a great way to eat your veggies!
Honey Roasted Carrots Recipe
These honey glazed carrots are tender, buttery, and coated in a sweet-savory glaze made with honey, soy sauce, brown sugar, and rice vinegar. The carrots are gently steamed under foil, then uncovered at the end so the sauce can caramelize without burning. They’re simple enough for a weeknight but feel special enough for a holiday table.
Ingredients
- 6–8 medium to large carrots, peeled
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1/8 cup rice vinegar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- 2 to 3 teaspoons Lawry’s garlic salt, to taste
- Pinch of chili powder
- 4 tablespoons butter, cut into small pieces
Instructions
- Trim the tops and bottoms off the carrots. Cut each carrot in half lengthwise, then cut into approximately 6-inch sticks.
- In a bowl, whisk together the honey, soy sauce, brown sugar, rice vinegar, garlic powder, onion powder, black pepper, garlic salt, and a pinch of chili powder. Whisk well and let the mixture sit for about 30 minutes, whisking occasionally, until fully combined.
- Place the carrots in a casserole dish or roasting pan that fits them snugly. Using the smallest pan possible helps keep the sauce from spreading too thin. Pour the glaze evenly over the carrots.
- Sprinkle the butter pieces evenly over the top of the carrots.
- Cover the dish tightly with foil and bake at 350°F for 35 to 45 minutes, allowing the carrots to steam and become tender.
- Remove the foil during the last 10 minutes of cooking to allow the sauce to caramelize. Keep an eye on it, as ovens vary and you don’t want the glaze to over caramelize or become too sticky.
- Spoon the glaze over the carrots before serving.