Honey and Soy Roasted Carrots

Honey and Soy Roasted Carrots


Honey and Soy Roasted Carrots


2 bunches rainbow carrots* (scrubbed well, with an inch or two of the green tops left on)
2 tablespoons Soy Sauce (or sub tamari if you're gluten free)
1 tablespoon Sesame Oil
1 tablespoon extra virgin olive oil
1 1⁄2 tablespoon honey
1 teaspoon rice vinegar
  juice from 1 lime
1 tablespoon cilantro leaves
  additional carrot tops for garnish
2 teaspoons sesame seeds (white, black, or both)
  flaky sea salt (to taste)
  Ground Black Pepper (to taste)


* you can leave the carrots whole, or for larger carrots, cut in half lengthwise


  1. Preheat oven to 425 F degrees.
  2. In a small bowl, whisk together soy sauce, sesame oil, olive oil, honey, rice vinegar, and the lime juice.
  3. Spread the carrots in a single layer on a rimmed baking sheet and toss with the honey-soy mixture until they’re evenly coated.
  4. Roast until the carrots are soft and beginning to caramelize, 20-30min, exact timing will depend on the size of your carrots, turning once or twice during roasting.
  5. Transfer carrots to a serving bowl and top with cilantro leaves, some carrot top leaves (optional), sesame seeds, flaky sea salt and freshly ground pepper.

Yields 6 Servings