• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Flavour and Savour
  • About Me
  • Use of Recipes and Images
  • Appetizers
  • Baking
  • Breakfast and Brunch Recipes
  • Desserts
  • Main Dishes
  • Salads and Dressings
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Me
  • Use of Recipes and Images
  • Appetizers
  • Baking
  • Breakfast and Brunch Recipes
  • Desserts
  • Main Dishes
  • Salads and Dressings
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Paleo » Easy Roasted Carrots with Honey-Ginger Glaze

    Easy Roasted Carrots with Honey-Ginger Glaze

    Published: Oct 4, 2021 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 6 Comments

    Jump to Recipe Print Recipe
    Easy Roasted Carrots with Honey-Ginger Glaze. A quick and easy side dish with bright flavours from fresh ginger and chili flakes.

    Bring out the natural flavour of carrots with this delicious honey-ginger sauce. These easy roasted carrots with honey-ginger glaze make an ideal side dish for holiday dinners. Make the best roasted carrots with these five helpful tips!

    roasted rainbow carrots sprinkled with parsley


    These roasted carrots with honey-ginger glaze are sweet with a little heat. Glazing and roasting intensify their natural flavour.

    Sometimes root vegetables that are available in late winter just don't have the same flavour as those freshly pulled from the garden. While I was excited to find these rainbow carrots in the market this week, their flavour just didn't compare to those we grew ourselves last summer.

    Roasting and glazing with this sweet and pungent honey-ginger glaze, however, brings them to life! It makes them something to be savoured.

    🛒 Ingredients

    Before we get to the full recipe for honey-ginger roasted carrots, here are a few notes about the ingredients and possible substitutions you can make.

    • carrots: you can use multi-coloured carrots, regular orange carrots or even baby carrots in this recipe
    • honey: adds a natural sweetness that enhances the flavour of carrots
    • ginger: adds a peppery, spicy sweetness when combined with honey
    • dried chili flakes: adds an element of surprise and a little heat to spice up your carrots!

    🔪 Instructions

    Oven-roasting brings out the best in root vegetables. Not only that, they are easy to prepare. Just toss them on a pan and pop them in the oven, right?

    Well, no. Not exactly. Here are 5 tips to make the best roasted carrots.

    1. Roast them whole.

    While you'll want to cut other root vegetables into uniformly sized pieces, carrots are particularly good roasted whole. They're just pretty, and part of what appeals to our senses when we sit down to eat is how our food looks on our plate.

    raw rainbow carrots


     2. Use a sheet pan with low sides.

    Roasting in the oven causes the natural sugars in root vegetables to caramelize and the proteins to brown, resulting in that sought-after sweetness, sometimes with some crispy singed edges.

    Don't try to roast vegetables in a pan with high curved sides. The vegetables release their moisture and the sides of the pan direct it back down so that they end up being steamed and not roasted. Read: soft and mushy. Not the crisp and tender veggies you're looking for.


    Easy Roasted Carrots with Honey-Ginger Glaze. A quick and easy side dish with bright flavours from fresh ginger and chili flakes.

    3. Space them out.

    Surface area is paramount. These carrots need their own piece of real estate. Don't dump them on top of one another. The more space they have, the more caramelization you will achieve.

    Their surfaces need to be in contact either with the hot pan or the hot air circulating in the oven. Sometimes when I'm cooking for a group, I'll spread my veggies out on 3 baking sheets and use the convection feature of my oven to avoid crowding them.


    Easy Roasted Carrots with Honey-Ginger Glaze. A quick and easy side dish with bright flavours from fresh ginger and chili flakes.

    4. Flip them over.

    Partway through, remove the pans from the oven and turn the carrots over. You want them to be slightly browned on both sides, not just dark on one side and light on the other. Give them a toss once or twice during their cooking time.

    Roasted carrots sprinkled with parsley

    5. Serve them right away.

    Try to time them so they'll be finished roasting just when the rest of your meal is ready to serve. They're best when they're hot right from the oven.

    ❓Frequently Asked Questions

    Do I have to peel the carrots?

    If you're using baby carrots, they are already peeled. If your carrots are fresh from the garden, they may only need a scrub with a vegetable brush under running water. If they're older, definitely peel them.

    How many carrots should I cook per person?

    For a holiday dinner, you should cook about 1 to 1 ½ carrots per person. If you're using baby carrots, 1 cup (about 12) of baby carrots would be one serving. Of course, these amounts will depend on how many other vegetable side dishes you're serving, and on the appetites of your friends!
    Read more about estimating amounts of vegetables to cook in this article What is a Serving of Vegetables?

    Serving suggestions

    These honey-ginger glazed carrots go well with roast turkey or chicken or any of the following:

    • Air Fryer Rolled Stuffed Turkey Breasts
    • Easy Baked Lemon Chicken
    • Asian Glazed Garlic Chicken
    • Air Fryer Garlic Parmesan Chicken
    • Crispy Fennel Crusted Salmon

    Storing leftover roasted carrots

    Refrigerate any leftover carrots promptly, as bacteria can start to multiply after two hours or so. These carrots will last in the fridge for a few days. ou can reheat them in the microwave or in the oven.

    I love experimenting and finding new recipes to create with different vegetables, like these Fennel Orange Roasted Beets, Lemon Tahini Roasted Vegetables and Air Fryer Carrots with Feta and Pistachios. Enjoy!

    🍽 More side dish recipes

    • 30 Holiday Side Dish Recipes - Gluten-Free
    • How to Cut an Acorn Squash Safely
    • Honey Balsamic Roasted Acorn Squash and Brussels Sprouts
    • Garlic Parmesan-Crusted Roasted Acorn Squash
    Easy Roasted Carrots with Honey-Ginger Glaze. A quick and easy side dish with bright flavours from fresh ginger and chili flakes.

    Easy Roasted Carrots with Honey-Ginger Glaze

    These Roasted Carrots with Honey-Ginger Glaze are sweet with a little heat from the chili flakes. Add more chili if you like them with a little more zing.
    Print Pin Rate
    Course: Side Dish
    Cuisine: Canadian, American
    Diet: Gluten Free, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 8
    Calories: 62kcal
    Author: Elaine
    Prevent your screen from going dark

    Ingredients

    • 12 medium carrots peeled (about 1 pound)
    • 1 tablespoon olive oil extra-virgin
    • 1 tablespoon honey
    • 2 teaspoons fresh ginger, finely grated
    • ½ teaspoon dried chili flakes
    • 2 teaspoons fresh chopped parsley, for garnish (optional)

    Instructions

    • Heat oven to 425°F. Line a baking sheet with parchment paper.
    • Whisk olive oil, honey, ginger and chile flakes together.
    • Toss with carrots.
    • Heat the baking sheet in the oven for a few minutes before adding the carrots.
    • Space them out on the sheet.
    • Roast carrots for 15 - 20 minutes or until fork tender, turning once halfway through.
    • Garnish with fresh parsley, if desired. Serve immediately.

    Nutrition

    Calories: 62kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 66mg | Potassium: 306mg | Fiber: 3g | Sugar: 7g | Vitamin A: 15427IU | Vitamin C: 7mg | Calcium: 33mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

    More Paleo Recipes

    • Asian Pear Slaw with Ginger and Lime
    • Honey-Dijon Glazed Salmon in Foil
    • No-Bake Chocolate Peanut Butter Bars
    • Ginger Turmeric Tonic

    Reader Interactions

    Comments

    1. Kayla

      December 12, 2021 at 9:11 am

      5 stars
      Got lots of compliments when I made these last night! That little hint of ginger is sensational!

      Reply
      • Elaine

        December 12, 2021 at 9:52 am

        Thanks Kayla, Happy to hear this recipe was a hit! Thanks for taking the time to comment and rate it!

        Reply
    2. Cecilia Inness

      February 12, 2019 at 10:11 pm

      5 stars
      Gave hubby the night off cooking and made these but added sweet potatoes, zucchini and red onion.. A definite hit! I will definitely make them again. By the way, I keep a lump of ginger in the freezer and just grate it as needed. Whatever is left goes into stir fry or hot tumeric drink.

      Reply
      • Flavour & Savour

        February 13, 2019 at 8:02 am

        That's a great idea, Cecilia! Sounds delish! And thanks for the tip about storing ginger in the freezer. I agree, grating ginger is often so much easier than mincing. Thanks for commenting 🙂

        Reply
    3. Jackie

      February 24, 2016 at 8:01 am

      5 stars
      You have inspired me to deal with fresh ginger. I don't use it very much and usually in very small amounts. So, it sits in the fridge until it is ugly and has to be thrown out. I am going to try peeling it, grating it and freezing it on parchment paper in 1 tsp mounds, then placing in a freezer container. Apparently you can also freeze medallions, or chunks, although they last 3 months versus the 6 months for the grated ginger. This will help me to be able to make these whenever I want without having to shop for the ginger. Thank you for all of your yummy recipes, Elaine!

      Reply
      • Flavour & Savour

        February 24, 2016 at 8:11 am

        Great idea! Thanks for sharing it with the rest of us. My excess ginger seems to end up in my stir-fries or smoothies. I love peach and ginger together and that makes a yummy smoothie. Thanks for commenting!

        Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Email
    • Facebook
    • Instagram
    • Pinterest

    Find the perfect recipe

    Elaine from Flavour and Savour

    Welcome! I'm Elaine

    I create delicious gluten-free recipes that everyone can make. I’m here to show you that gluten-free eating doesn’t have to be complicated! I’ll help you make healthy meals that you’ll want to share with family and friends. About Me!

    Popular Posts

    • Easy Baked Lemon Chicken
    • How to Make an Affogato Coffee Dessert

    Valentine's Day!

    • Sweet and Sea Salty Chocolate Cashews
    • Strawberry Tartlets with Graham Cracker Crust
    • Espresso Chocolate Ganache Tart -GF
    • One-Bowl Flourless Lemon Almond Cake
    Brands that feature Flavour and Savour.

    Footer

    ↑ back to top

    About

    About Me

    Privacy Policy

    Accessibility Statement

    Newsletter

    SIGN UP HERE

    for weekly recipes and tips!

    Contact

    Contact me

    Use of Recipes and Images

    As an Amazon Associate, I earn from qualifying purchases. Copyright © 2022