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Honey Garlic Ginger Roasted Carrots

Vegetarian

These honey garlic ginger roasted carrots require minimal effort while delivering maximum flavor. This simple, hands-off side dish is healthy, gluten-free, and vegetarian-friendly.

Roasted honey ginger carrots in a bowl with a spoon

Jessica Halverstadt is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.

As a newly converted lover of the sweet and savory flavor blend, I’ve been exploring all kinds of new (to me) combinations. I’m not sure why it took me 36+ years to acquire a taste for such combos but better late than never I suppose.

Originally, I had planned to prepare this dish with maple syrup. I didn’t realize that we were out of maple syrup so I ended up using honey instead. And it worked so well, I decided to stick with it.


What you’ll love about this recipe?


  • It’s a simple! Who doesn’t like a simple yet delicious side dish? No one – that’s who. These sheet pan roasted carrots require very little prep, only a handful of ingredients, and spend 25-minutes in the oven which allows you time to prepare the rest of your meal.
  • The combination of flavors! Combining sweet roasted carrots and honey with fragrant garlic and ginger is flavor heaven; a true playground of flavor for your palate. The dish is bright and aromatic as well as comforting.
  • It’s prepared with fresh, natural ingredients! As you may know, I’m all about preparing dishes with fresh produce. This side dish fits the bill with fresh carrots, freshly grated ginger, and garlic. And it is naturally sweetened with honey!
Close up shot of a bowl of roasted carrots with a gold spoon.

Ingredients (+ notes & substitutions)


Ingredients for honey garlic ginger roasted carrots (see recipe card).
  • Carrots: You will need two pounds of carrots which you will peel and cut into 1/2-inch coins. While this may appear to be a lot, the carrots will cook down substantially.
  • Olive oil
  • Kosher salt: I prefer coarse salt for this dish but fine salt will get the job done.
  • Honey: To make this dish vegan, you may sub for maple or agave syrup.
  • Ginger: A chunk of ginger that is 1×1 inch should yield enough grated ginger for this recipe.
  • Garlic: Three medium sized cloves will be sufficient.

How do you make honey garlic ginger roasted carrots? (+tips)


  1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
  2. Place the carrots on the baking sheet, drizzle with olive oil, and toss to coat. Arrange the carrots on the baking sheet in a single layer then sprinkle with the salt.
Carrot coins on a baking sheet sprinkled with salt

3. Bake on the middle oven rack for 15-minutes.

4. Meanwhile, combine the honey, ginger, and garlic in a bowl large enough to hold the carrots and set it aside while the carrots finish roasting.

Honey garlic ginger sauce in a clear bowl.

5. Remove the carrots from the oven and transfer them to the bowl with the sauce. Toss to coat then transfer the carrots back to the baking sheet in a single layer and bake for another 10-minutes.

6. Remove from oven and serve warm topped with black pepper and/or sesame seeds, if desired.


Storage


Leftovers may be refrigerated in an airtight container for up to five days.


FAQ


Are honey ginger roasted carrots vegan? Vegetarian?

Honey is not acceptable on a vegan diet as it exploits and harms bees so no, this dish is not vegan friendly. With one small adjustment, however, it can be. To veganize (yes, I know this is not a real word) this dish simply swap out the honey for agave or maple syrup.

It is, however, vegetarian!

Is this dish gluten-free?

Yes!!! There are no gluten-containing ingredients used to prepare this dish.



Bowl of honey roasted ginger carrots with a spoon atop a blue and white towel with a glass jar of honey
Close up of honey roasted carrots with ginger, garlic, and sesame seeds.

More roasted veggie side dishes you may enjoy:


  • Honey Sriracha Brussels Sprouts: These sweet and spicy roasted honey sriracha Brussels sprouts are so incredibly tasty and addictive. This quick and simple 5-ingredient side dish pairs great with proteins including fish, shrimp, and chicken. Naturally vegetarian and gluten-free.
  • French Onion Roasted Potatoes: These easy, versatile, and flavorful French onion seasoned potatoes can be roasted or grilled making them a great gluten-free side dish for your next barbecue or a weeknight dinner.

If you make these honey garlic ginger roasted carrots I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥

Bowl of honey roasted ginger carrots with a spoon atop a blue and white towel with a glass jar of honey

Honey Garlic Ginger Roasted Carrots

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

These honey garlic ginger roasted carrots require minimal effort while delivering maximum flavor. This simple, hands-off side dish is healthy, gluten-free, and vegetarian-friendly.

Ingredients

  • 2 pounds carrots, cut into 1/2-inch coins
  • 1 tablespoon olive oil
  • 1 teaspoon coarse kosher salt or sea salt
  • 1/4 cup honey (see notes for vegan substitutions)
  • 1 tablespoon fresh grated ginger
  • 3 cloves garlic, crushed or finely minced

Instructions

  1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
  2. Place the carrots on the baking sheet, drizzle with olive oil, and toss to coat. Arrange the carrots on the baking sheet in a single layer then sprinkle with the salt.
  3. Bake on the middle oven rack for 15-minutes.
  4. Meanwhile, combine the honey, ginger, and garlic in a bowl large enough to hold the carrots and set aside.
  5. Remove the carrots from the oven and transfer them to the bowl with the maple ginger sauce. Toss to coat then transfer the carrots back to the baking sheet in a single layer and bake for another 10-minutes.
  6. Remove from oven and serve warm topped with black pepper and/or sesame seeds, if desired.

Storage: Leftovers may be refrigerated in an airtight container for up to five days.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 178Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 593mgCarbohydrates: 37gFiber: 7gSugar: 25gProtein: 2g

The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc

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