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    Home » Recipes by Diet Type » Gluten-Free Recipes

    Dec 22, 2013 · Modified: May 18, 2020 by Becca Heyes · This post may contain affiliate links · 7 Comments

    Honey soy glazed carrots

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    Honey soy glazed carrots

    Honey and soy sauce might just be my new favourite flavour combination. You see that extra glaze that I drizzled all over these carrots after they'd finished roasting? I have no shame in telling you that I licked the plate clean - not a drop remained. Well, maybe I have just a little bit of shame. But it was so totally worth it. I am aware that this is barely even a recipe, but it was just too good not to share.

    I love soy sauce (anything I ever make that's even remotely Chinese gets thoroughly drenched in it), but I sometimes find it a little too salty, so the sweetness of the honey balances it out perfectly. Similarly, honey is often too sweet on its own, so the soy sauce tones it down. It's a match made in heaven.

    I've already mentioned that this is barely even a recipe, but seriously: honey + soy sauce + oil, poured over carrots, and finished with a few sesame seeds. That's it. A two year old could make these. They don't call this blog 'simple vegetarian recipes' for nothing.

    Honey soy glazed carrots

    I sometimes really like carrots, and other times I find them a bit uninspiring. Boiled or steamed - meh. I can take them or leave them. But as soon as they're roasted, something awesome happens and they become one of the best things on my plate. Roast them and cover them in honey and soy sauce, and I'll happily eat a whole panful of them. Considering how simple it was to liven up these carrots, I'll definitely be using this recipe often!

    By the way, I'm back at my parents' house now, ready for a few days of family gatherings (with both my family and my fiancé's), enormous meals and too much wine. It's going to be ace. So excuse me if the blog is a little quiet for the next few days! I hope you'll all be too busy enjoying yourselves to notice. Merry Christmas!

    Honey soy glazed carrots
     
    Recipe Type: Side dish
    Author: Becca @ Amuse Your Bouche
    Prep time: 5 mins
    Cook time: 30 mins
    Total time: 35 mins
    Serves: 2
    Ingredients
    • 2tbsp oil
    • 1tbsp soy sauce
    • 1tbsp honey
    • Black pepper
    • 150g baby carrots (or normal carrots cut into sticks)
    • 1tsp sesame seeds
    Instructions
    1. Combine the oil, soy sauce and honey in a mug, and season with black pepper. Drizzle over the carrots, and toss to coat (if you want, you can save a tablespoon or so of the glaze to add after the carrots have finished roasting).
    2. Roast in an oven heated to 190°C (Gas Mark 5 / 375°F) for 30 minutes, or until the carrots are just tender.
    3. Scatter with the sesame seeds and serve warm.
     
    3.2.2208

    Honey soy glazed carrots

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    Comments

    1. Tamara says

      January 06, 2014 at 11:57 pm

      These honey soy glazed carrots look delish! I haven't had any like this, so I may have to try them. We use brown sugar on our glazed carrots.
      By the way, I found you using Google+

      Reply
      • Becca @ Amuse Your Bouche says

        January 07, 2014 at 12:35 am

        Thanks Tamara! It's always interesting to know how people found me :) brown sugar on carrots sounds amazing, will have to try that one!

        Reply
    2. LittleMonsterx14 says

      December 28, 2013 at 1:08 am

      mmm looks so good!

      Reply
    3. Dixya @ Food, Pleasure, and Health says

      December 23, 2013 at 4:46 pm

      love simple recipes like this one. The glaze definitely adds a special sauce. Hope you will have a great time with parents :)

      Reply
    4. Elizabeth says

      December 23, 2013 at 1:27 pm

      Baked baby carrots are awesome I often bake a whole heap of baby carrots with olive oil, thyme, salt and chilli flakes and drizzle them with a little bit of honey after to serve with dips. In fact you just reminded me I should do this on Christmas day.

      Reply
    5. Joanne/WineLady Cooks says

      December 22, 2013 at 8:39 pm

      I'm a big fan of sweet/salty combinations. I always make carrots and this is a great way to use the baby carrots. Thanks so much for sharing this recipe. I've shared and pinned.

      Reply
    6. Cathy says

      December 22, 2013 at 6:29 pm

      Looks yummy! That could probably get even my husband to eat his veggies! haha

      ~Cathy~
      ourminifamily.com

      Reply

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    Hi, I'm Becca! I've been a vegetarian for over 25 years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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