Roasted Carrots with Honey Ginger Glaze

by jenna on July 18, 2012

I made these carrots last weekend and Adam went CRAZY over them.

It’s not often I can get him to go crazy over a vegetable side-dish, so I was pretty excited. Adam is a chicken n’ dumplings, mashed potato and gravy, chocolate chip cookie kind of guy. But there is just something special about these carrots! We both couldn’t stop eating them…and it was only 10am!

First of all, they’re super easy. I got inspired earlier that morning when we were at the farmer’s market and I saw a lovely “bouquet” of organic carrots just begging to be turned into something delicious.

When I was little, my mom used to make “honey carrots” for my brother and I. I’ve never actually asked her for the recipe (I don’t think there is a recipe even), but I’m pretty sure she just cooked carrots and then drizzled some honey mixed with melted butter over them. I don’t know about you, but I’ll eat pretty much anything when honey butter is involved!

I was thinking about those carrots when I developed this recipe.

I was thinking how delicious would it be to add a small pinch of ground ginger to the honey butter mixture….and a sprinkle of sea salt for that “sweet & salty” combination!

Oh.my.CARROTS!

You just roast the carrots in the oven, simmer together the honey ginger glaze and then pour the glaze over the carrots as soon as they come out. The end result is a perfectly delicious vegetable side-dish that the whole family will love ready in 25 minutes flat.

You can choose to peel your carrots or not. I chose not too since these were organic carrots straight from a local farm and I scrubbed ‘em in cold water prior to roasting. Who really has time to peel anyway?

Roasted Carrots with Honey Ginger Glaze

serves 4

Print this Recipe!

Ingredients:

1 lb carrots, trimmed and washed

1 tbsp olive oil

1/4 cup honey

1 tbsp butter

1/2 tsp ground ginger

pinch of sea salt

Directions:

Preheat oven to 400 degrees and line a sheet tray with aluminum foil.

Place carrots on the sheet tray and drizzle over with olive oil. Toss and roll around to coat. Place carrots in oven and roast for 20 minutes, stirring occasionally.

During the last five minutes that the carrots are in the oven, combine the honey, butter and ginger in a small saucepot. Bring to a boil, then reduce heat and simmer for two minutes.

As soon as carrots come out of the oven, sprinkle with sea salt then pour over honey glaze. Serve immediately.

Time:

25 minutes

 

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{ 61 comments… read them below or add one }

Kathryn July 18, 2012 at 3:42 am

Roasted carrots are one of my absolute favourite side dishes and I love how you took it up a notch with the honey and ginger glaze.

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Amanda July 18, 2012 at 4:11 am

The only way I like carrots is roasted and this sounds amazing!

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Jacqueline July 18, 2012 at 4:21 am

Oh man! These look reaaallyy good. Love how you decided to make them sweet and salty. Peeerrrffeeectttt.

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Molly @ RDexposed July 18, 2012 at 4:24 am

So I actually hate carrots (and celery) but this actually might just be edible for me!

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Elisabeth July 18, 2012 at 6:37 am

So sad you hate carrots & celery! Carrots are one of my 3 favorite vegetables. I’m not in love with celery plain, but it adds a nice crunch to salads, etc.

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DessertForTwo July 18, 2012 at 4:36 am

I’m just reading over Adam’s favorite food list here, and I don’t think he’s from Cali. He can’t be! No one in Cali knows what chicken n dumplins are, unless you made them for him! ;)

Carrots are gorgeous. My mom would love this recipe!

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Shannon July 18, 2012 at 6:55 am

She’s posted in the pastmthat he’s originally from Tx.

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Mallory July 18, 2012 at 4:37 am

There is nothing better than carrots (in my opinion!) and when roasted and glazed, holy moley, watch out! These look great!

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Anne July 18, 2012 at 4:40 am

Carrots that don’t involve peeling… sign me up!

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Angela @ Eat Spin Run Repeat July 18, 2012 at 5:13 am

Yummmm! Carrots and Brussels sprouts are tied as my favourite vegetables, and there’s nothing more delish than carrots straight from someone’s garden! (Well, dirt removed and everything.. you know what I mean.) They’re like candy! Beautiful photos today Jenna!

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K July 18, 2012 at 2:49 pm

Oh, give me a good freshly-pulled from the ground, juicy carrot and I’ll eat the dirt too! Extra minerals!

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Kate July 18, 2012 at 5:15 am

I have some carrots I just got from the farmers market that I know exactly what I’m going to do with now….thank you!! These look delicious! Your photography is beautiful, it’s my early morning before work treat to wake up and read your blog :)

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Devon | the food bitch blog July 18, 2012 at 5:29 am

Those carrots are gorgeous! Pretty sure my mom made the same recipe for my brother & I. Simple but tasty.

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Angela @ Happy Fit Mama July 18, 2012 at 5:33 am

I always think fresh carrots from the garden (or farmer’s market) make such a pretty bouquet! Love roasted carrots. My mom always made something called Copper Pennies. Very similar.

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The Meaning of Me July 18, 2012 at 5:36 am

Glazed carrots are one of the Husband’s all-time favorites. He will love the ginger in these. Can’t wait to try them!

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britt July 18, 2012 at 5:37 am

these look delicious! i make honey roasted carrots but put the honey on prior to roasting and cut them in smaller pieces so when they roast they get golden and caramel-y. it’s seriously like eating candy for dinner. i will be making your version VERY soon!

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Kaitlin @4loveofcarrots July 18, 2012 at 5:40 am

oh man these are on the top of my list of things to make! I love carrots!

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Joelle (on a pink typewriter) July 18, 2012 at 5:47 am

“Who really has time to peel anyways?” <– AMEN!

This recipe looks good!

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Kay July 18, 2012 at 5:57 am

Wow, this looks fabulous Jenna! Love simple things: honey and butter!

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Cait's Plate July 18, 2012 at 5:58 am

Love the photo of the carrots on the scale! And this recipe!

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Liz @ Tip Top Shape July 18, 2012 at 6:20 am

These look absolutely beautiful. Fantastic recipe!

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Carolyn July 18, 2012 at 6:27 am

Oh my, do these look good! I have to tell you, I’ve had the hardest time these last few weeks looking at your blog because we are currently renovating our kitchen and are without a stove/oven. But I think I could wrap these in tinfoil and put them on the grill, don’t you think? Can’t wait for the dust to settle around here so I can officially get back in the kitchen!

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Gina @ Running to the Kitchen July 18, 2012 at 6:39 am

I got baby carrots from my CSA a couple of weeks ago and did almost the same thing except minus the ginger. Now I’m wishing I had added that, it sounds like the perfect combination!

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Sarabell July 18, 2012 at 7:18 am

I love carrots! I bet these were delicious! Maybe I’ll have to whip up a batch of my own this weekend!

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amy walters, aDESIGNdock July 18, 2012 at 7:19 am

Gorgeous photographs Jenna!

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Katy July 18, 2012 at 7:21 am

I have a few carrots leftover from my CSA and I was looking for something to do with them! Thanks!

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Millie Snyder July 18, 2012 at 7:58 am

Yum! This sounds fabulous- I will definitely be trying this!! Great combo, thanks for sharing!!

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Lexi @ You, Me, & A World to See July 18, 2012 at 8:06 am

I love how sweet carrots get when roasted! Add a little honey, and I’m in heaven :)

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allie@sweetpotatobites.com July 18, 2012 at 8:09 am

mmm these roasted carrots look delicious! i’ve had roasted carrots with a bit of maple syrup on them, but love the idea of honey!

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Alex @ Healthy Life Happy Wife July 18, 2012 at 8:18 am

These look excellent & super easy!! Love roasted carrots!

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kim@hungryhealthygirl July 18, 2012 at 8:30 am

Only you could make carrots look amazing. I do like carrots, but those carrots look like a dessert. I’m going to have to give this a try!

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Chelsea @ One Healthy Munchkin July 18, 2012 at 8:50 am

I love carrots and I keep on seeing recipes for roasting them in cooking magazines, but I’ve never tried it yet. I can’t wait to make this recipe with the carrots from my garden when they’re ready!

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sanderskn July 18, 2012 at 9:04 am

I’m making these this weekend!!!

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Sam @ Better With Sprinkles July 18, 2012 at 9:20 am

I love roasted carrots!

And these look amazing…when I was growing up my mom used to make roasted carrots with maple syrup and brown sugar – kinda took the healthiness out of the equation but so freakin’ delicious!

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Kristin July 18, 2012 at 9:55 am

YUM!!!! My mom made the same honey carrots as your Mom – she put honey and some butter on them after steaming them. I now always put a touch of honey and a little butter on them too when I make them. I will try your recipe, it sounds so delicious and I love those pretty organic carrots from the Farmer’s Market!

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Andrea @ The Skinny Chronicles July 18, 2012 at 10:00 am

Amazingly simply but always one of my faves. I don’t know why I don’t make it more. Just harvested a boat load of carrots from the garden, so I will have to give it a whirl. Thanks for the inspiration!

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Laura @ She Eats Well July 18, 2012 at 10:18 am

My Mom used to make honey-carrots when I was growing up too. How funny! I love the simplicity and freshness of your take on it. Can’t wait to try it!

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Amanda @ Once Upon a Recipe July 18, 2012 at 11:00 am

If this dish will make a man go crazy for carrots, I am intrigued enough to try it! Not that I have a man to make it for, but … My mom made a similar dish when I was little, using brown sugar and butter – we called it “Candied Carrots.” Yum!

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Averie @ Averie Cooks July 18, 2012 at 11:27 am

Honey glaze on anything is awesome and it’s perfect on carrots. The pics on these remind me of something out of a Peter Cottontail book for kids – so adorable!

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Janelle July 18, 2012 at 11:39 am

Strangely, I used to only like raw carrots, but I’m coming around to cooked ones. I think I could work with these. :)

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Carissa July 18, 2012 at 12:26 pm

I love the vibrant orange of the carrots! It’s funny…I eat tons of raw carrots & roast tons of root veggies, but never roast carrots. Now I’m definitely going to have to try it!

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ShortSkirtsandScience July 18, 2012 at 1:31 pm

I love roasted carrots will have to try this, currently I’ve been roasting them with cajun seasoning an honey for a spicy sweet thing.

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Michal July 18, 2012 at 2:26 pm

Sweet! I have a bunch of carrots getting closer and closer to harvest …. and now I know what to do with them!

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Christine @ The Pantry Drawer July 18, 2012 at 2:36 pm

I make carrots really similar to these but add orange juice! It’s such a great side to a medium rare steak… aaaand now I’m hungry

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Kelly July 18, 2012 at 4:28 pm

YUM!! I love carrots (cooked > raw) but I haven’t ever roasted them. Sounds like something I should remedy!

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Gwen July 18, 2012 at 5:42 pm

I just impulse-bought some carrots at the farmer’s market, too! This will be next on the dinner table. Thank you!

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luv what you do July 18, 2012 at 5:59 pm

I love carrots. We put tons of other veggies on the grill and I can’t believe we haven’t tried carrots. Awesome healthy and sweet recipe!

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Nicole July 18, 2012 at 10:12 pm

I just got a bunch of carrots in my CSA box today, perfect timing!

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j3nn July 18, 2012 at 10:20 pm

I love roasted carrots. I don’t know why I don’t eat them more often!

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Maja July 19, 2012 at 3:36 am

I always use salted butter for roasting my veggies…mmmm

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Jessica W July 19, 2012 at 1:24 pm

I LOVE LOVE LOVE your website. Isn’t a Mother/Daughter relationship so special? I will have to file this idea for a trip away for my mom’s birthday next year! Thanks!

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Jessica W July 19, 2012 at 1:25 pm

Ha! I meant for this to be on your previous post about your trip ;)

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Kerri July 19, 2012 at 5:09 pm

That looks AMAZING. I’m going to keep this recipe at the back of my mind whenever I need a side dish. I really love carrots and this just makes them look so much more appetizing and delicious! Great job :)

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Moni Meals July 20, 2012 at 5:35 pm

Lovely!! I might just make these right now. Except I’ll add in some brussels sprouts too. :)

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Katie August 4, 2012 at 5:28 am

You use dried ginger, can you use fresh with the same effect?

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The Meaning of Me August 4, 2012 at 7:58 pm

These were quite a hit at dinner tonight – definitely a keeper!

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Alli September 18, 2012 at 12:02 pm

I made this yesterday and was delish. It’s the best roasted carrots I ever tasted. This recipe is a keeper.

Thanks Jenna for another great recipe.

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Michelle March 29, 2013 at 10:05 am

Making these for Easter! Thank you!

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Brittany October 6, 2013 at 4:31 am

Hi! Can this same recipe be used with carrots julienned?? I have a culinary practical next week and need a yummy vegetable side dish, with plate presentation that will go great with a chicken with rice dish. Thank you!!

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Christine |Taste of Divine November 19, 2013 at 6:00 pm

These carrots look so good! I am adding them to my menu and pinning :) I often skip peeling carrots too…just takes too long!

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Hawley November 20, 2013 at 4:48 am

SO excited to make these, Jenna! One of my dear friends’s mom growing up always used to make a sweet honey carrot side dish when I sleptover and I LOVED IT SO MUCH. Can’t wait to make these :) Brilliant ideas to add ginger + salt! xoxo

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