Honey Ginger Charred Carrots
User Reviews
5
Honey Ginger Charred Carrots
Description
Honey Ginger Charred Carrots highlight thick baby carrots roasted at high heat to develop gentle charred spots while maintaining tenderness. The carrots are tossed with olive oil, kosher salt, and freshly ground black pepper, enhancing their natural sweetness. A sauce combining melted butter with honey, finely grated fresh ginger, soy sauce, and chili garlic sauce adds layers of sweetness, spice, and umami flavor.
After initial roasting, the carrots are glazed evenly with the butter-honey mixture and returned to the oven to caramelize the surface, producing a glossy finish and intensified flavor. The result is a well-balanced side with a mix of sweet, spicy, and savory notes, along with tender textures accented by slight char.
Serve these carrots warm as a complement to roasted or grilled meats, or alongside grains and salads. A garnish of fresh mint or cilantro can add a fresh herbal note if desired.
The recipe suggests allowing the carrots to cool slightly before serving to let the glaze set. Spraying the sheet pan helps with cleanup, and stirring the carrots partway through roasting ensures even browning.
Ingredients
- For the carrots:
- 1 ½ pounds baby carrot thick, cut end to end on the diagonal
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- To finish:
- 1 tablespoon butter melted
- 1 tablespoon honey
- 2 teaspoons ginger fresh, finely grated
- 2 teaspoons soy sauce
- ½ teaspoon Chili garlic sauce
Instructions
- Preheat the oven to 500˚F. Spray a sheet pan with cooking spray for easier cleanup.
- Combine the melted butter, honey, ginger, soy sauce and chili garlic sauce in a small bowl. Stir well to combine. Set aside
- Arrange the carrots on the sheet pan in an even layer.
- Drizzle the carrots with the olive oil and toss to coat with a spatula. Sprinkle with salt and pepper and toss again.
- Roast for 10 minutes, then remove from oven and stir well. Redistribute carrots to an even layer and return to the oven for another 5-8 minutes until tender and charred in places.
- Remove from the oven and drizzle with the honey-butter mixture. Stir well to coat and return to the oven for another 3-5 minutes until nicely glazed. Try to wait to start snitching until they have cooled down a bit. Serve warm, garnished with fresh mint or cilantro, if desired.
Notes
- Use thick baby carrots cut diagonally for better surface area and char.
- Allow carrots to cool briefly after glazing to let the honey-butter mixture set well.
- Garnish with fresh herbs like mint or cilantro to add a fresh contrast if desired.
- Spray the baking sheet with cooking spray for easier cleanup after roasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Calories | 90kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 5mg | 2% |
| Sodium | 625mg | 26% |
| Potassium | 269mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 15696IU | 314% |
| Vitamin C | 3mg | 3% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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