Honey Ginger Roasted Carrots (Market Monday)

For almost nine years my youngest has claimed he doesn’t like carrots, until he tried this honey-ginger glazed variety. I’m right there with him. This is my absolute favorite way to cook carrots! So when I picked up a beautiful bunch of fresh carrots at the farmer’s market this week, I knew just what I wanted to do with them.

Carrot Collage

I left my carrots whole for presentation purposes, and they do look lovely on a platter, but even baby carrots will work in this dish, so trim them to whatever size you prefer.  And I strongly recommend following the advice to line your pan with foil then spray it with cooking spray. The honey based glaze can be pretty sticky–which is great for the carrots but not so great for the clean-up.

I hope you love them as much as we do!

Honey Ginger Roasted Carrots
Honey Ginger Roasted Carrots
Serves 4
Write a review
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
260 calories
33 g
0 g
15 g
2 g
2 g
159 g
344 g
26 g
0 g
12 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 260
Calories from Fat 131
% Daily Value *
Total Fat 15g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 0mg
Sodium 344mg
Total Carbohydrates 33g
Dietary Fiber 4g
Sugars 26g
Protein 2g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 pound carrots, peeled (whole or cut into pieces–larger carrots may need to be halved lengthwise)
  2. 1/4 cup honey
  3. 1/4 cup olive oil
  4. 1-2 teaspoons fresh grated ginger
  5. 1 tablespoon soy sauce
  6. 1 clove garlic, minced
  7. 1 tablespoon brown sugar
  8. Salt & pepper, to taste
  9. Sesame seeds, for garnish (optional)
  1. Preheat oven to 400 degrees. Line a baking sheet with foil and spray with non-stick cooking spray.
  2. In a small bowl, whisk together honey, olive oil, ginger, soy sauce, garlic, brown sugar and salt and pepper. Toss carrots with glaze (in a large bowl, or right on the foil-lined pan).
  3. Bake for 15-25 minutes (depending on the size of your carrots), turning and stirring once during cooking, until carrots are tender. If desired, sprinkle with sesame seeds before serving.
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  1. I will definitely be making these. Carrots are now at the top of my list due to a few new ways to eat them besides raw! thanks for the dish!

  2. I added sweet red/yellow peppers and my kids loved it!
    Thank you for this wonderful easy dish.

  3. This looks delicious! It’s always great to find new ways to cook veggies, so I’m looking forward to trying this recipe. Hoping these will please the kiddos at our house, too!

  4. What a sweet and savory way to cook carrots – yummmmmy!

  5. Good call on leaving them whole – much more appetizing! I’ve enjoyed honey-glazed carrats before; the addition of ginger can only improve these gems. I am also a carrot (hater), ordinarily.

  6. yum – i am so bored with my usual run of the mill carrot dishes, these look amazing. I will definitely be making these. SOON. Thanks.

  7. Thanks so much for this recipe! The carrots were ridiculously easy and totally delicious!! My family devoured them.

  8. Michael Souris says:

    To aid with the cleanup, I’d roast the carrots on parchment paper. Will be trying them soon!

  9. These are delicious. I changed out the soy sauce for tamari sauce and *voila* gluten free!

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