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.
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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 that I decided to stick with it.
What you’ll love about this recipe
- It’s 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!
Ingredients (+ notes & substitutions)
- 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 substitute 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 to make honey garlic ginger roasted carrots (+tips)
1. Preheat your 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 it aside while the carrots finish roasting.
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
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!
Yes!!! There are no gluten-containing ingredients used to prepare this dish.
Recommended Products
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.
- Smashed Rosemary Garlic Roasted Radishes: A great alternative to smashed potatoes, these smashed rosemary garlic roasted radishes are just as tasty but lower in both carbs and calories. This side dish requires only a handful of ingredients and is simple to prepare. Naturally gluten-free, vegetarian, and vegan adaptable.
- Truffle Roasted Asparagus: Elevated with the addition of black truffle oil and salt, this truffle asparagus is roasted to perfection. This simple side dish is perfect for special occasions and takes just 15-minutes to prepare with only four ingredients. Naturally gluten-free and vegan.
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 ♥
Honey Garlic Ginger Roasted Carrots
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
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
- 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.
- Bake on the middle oven rack for 15-minutes.
- Meanwhile, combine the honey, ginger, and garlic in a bowl large enough to hold the carrots and set aside.
- 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.
- 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.
Notes
- - To make this dish vegan, you may sub for maple or agave syrup.
Nutrition Information:
Yield: 4 Serving Size: 1Amount 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
